Ingredients

3 cups cooked potatoes, riced
2 eggs
3/4 tsp granulated garlic
1 tsp dried parsley
1/2 tsp kosher salt
2 cups all purpose flour

Mix all ingredients together until a dough forms. While this rests in a covered bowl, put a large sauce pan of salted water on the stove and bring to a boil.

Carefully cut the gnocchi in half, and then in fourths. Take one fourth of the gnocchi and roll out into a long ribbon. If the ribbon is too long, cut in half. I usually use a bench scrapper, but you can use a knife to cut. Put the cut pieces of gnocchi on a floured sheet pan. Continue until all of the gnocchi is cut. At this point, you can either cook or roll each piece of gnocchi down a fork to give it ridges. For the sake of time, and energy, I usually skip this step and move quickly onto cooking.

Cook about a third of the gnocchi at a time in boiling water. Once they float and cook for about 3 minutes, pull them out unto a strainer and continue to cook.

Serve with your favorite ragu sauce or butter and parsley are great as well.