Ingredients:
500 g peeled potato
1 egg yolk (or 1/3 large egg)
100 g AP flour

Steam potatoes for 20 minutes and rice potatoes.  Add egg yolk and 80% of flour into a soft dough.  Roll into 3/4″ logs in remaining flour and cut into gnocchi.  Boil gnocchi for about 3 minutes (about a minute after they float).  Coat with olive oil and leave to cool.  You can sautee the gnocchi in a pan after they have cooled.

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