Recipe from Mémé Mimi.
Preparation:
Boil Russet potatoes with the skins in tact. Take them out of the water and peel them (be careful not to cook them too much i.e. take them out before they burst and water gets inside).
Grind them with a potato ricer. Add flour (not too much!) and knead until you obtain the right consistency.
Make long thin rolls with the obtained mixture. Cut into individual pieces and roll each one on a fork to give small indentations.
Plunge the gnocchi into a large pot of boiling water. Skim the gnocchi out when they rise to the surface.
Serve with a good Bolognese sauce.