Just for the record, here's the procedure: boil baking potatoes in their skins just until tender. Drain them and as soon as it is physically possible, peel them. Press them through a ricer onto a wooden board and let them steam. Sprinkle with flour and gather into a rough, very shaggy mass. knead until they come together smooth. break off a chunk and roll it in a rope. cut in sections and shape them against a fork.
does that fit with your notion albert?
Perfetto! I couldn't have put it better myself, especially the missing egg part . The only difference in my method is that I use a gnocchi board to shape them, but that's just my kitchen gadget mania.
I have a question about potatoes: I found, sometimes with semi-disastrous results, that the definition of baking potato could mean quite different things in different countries. In Italy you would look for white, old potatoes to make gnocchi. Is that the same you'd use?