b"POTATO GNOCCHIINGREDIENTS3 pounds Russet Potatoes2 cups AP flour1 extra large egg1 teaspoon kosher salt1/2 cup canola oilMETHOD OF PREPARATION1-Place potatoes in a large pot, cover with water, bring to boil.Simmer until tender about 45 minutes, drain.2- Whenpotatoes are coolenough to handle , peel, then passthough a food mill or ricer.3- Bring a pot of water to boil add salt to taste like sea water.4- Make a well in the center of the potatoes, and sprinkle themwith flour. Crack egg into center of well, add salt, mix with egg.Using a forkslowly mix in flour andpotatoes . As the doughcomes together began kneading it until it forms a ball. Keepkneading for a few more minutes, until the dough is dry to touch.5- divide the dough into 4 or 6 smaller balls. Roll them each intoa rope about 3/4 inch in diameter, cut into one inchpieces. Rollover the back of a fork or gnocchi paddle if you desire the ridges.6- Drop Gnocchi into boiling water cook till they float, thisshould take only a minute or so. Let boil 30 more seconds.Carefullystrain from water. Toss with your favorite sauce.Servings 4Recipe Courtesy of Montano's Restaurant40"