Gnocchi
From Marlene Speca

2	C	Flour, regular white
2	whole	Potatoes, Idaho (they're drier), boiled, peeled, riced
1	pinch	Salt
	some	Olive Oil
1	palm	Parsley, fresh
1	whole	Egg

Combine Flour and riced Potatoes, put on a board and make well.
Mix other ingredients and put in center of well.
Mix lightly, adding hot water if too dry, flour if too wet;
the dough should feel like skin.

Make snakes out of dough, rolling out on floured counter. 
Cut into pieces just larger than a knuckle, roll in your palms.
Flour all the dough balls.
Roll each ball down a grooved dough board (looks like an old butter paddle)
to form grooves in the gnocchi, giving a little flick which should
leave a finger-shaped pocket to grab even more sauce. 

Bring salted wate to boil.
Drop in the gnocchi and cook until they float. 

Serve with brown butter and poppy seed sauce or whatever you like.