Potatoe Gnocchi -Johns Way Recipe

How to make it

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• Gnocchi can be made up to 48 hours ahead. Before cooking the gnocchi, set up ice bath with 6 cups ice and 6 cups water. As the gnocchi cook and are floating in the boiling water, remove them with a spider or skimmer and place them into the to ice bath. Let sit several minutes in bath and drain from ice and water. Toss with 1/2-cup canola oil and store covered in refrigerator up to 48 hours until ready to serve.
• BAKE THE POTATOS AT 375 TILL DONE ABOUT AN HOUR--WHEN COOL ENOUGH TO HANDLE REMOVE SKINS PUT IN A RICER, AND SPREAD THEM OVER A LARGER TABLE TO DRY OUT FOR A HOUR OR TWO ,(THE DRYER THE BETTER).
• GATHER UP THE POTATO'S MAKE A MOUND WITH A WELL IN THE MIDDLE--BEAT THE EGG'S WELL,--
• ADD THE SALT AND PEPPER,--POUR THE MIXTURE INTO THE WELL ,AND WITH YOUR HANDS MIX THE EGG MIXTURE INTO THE POTATO 'S ADDING A LITTLE FLOUR AT A TIME UNTIL IT'S ALL INCORPORATED INTO THE POTATO MIXTURE,YOU MAY NOT USE ALL THE FLOUR AND THATS OK -WORK FAST THIS SHOULD NOT TAKE MORE THAN 10 MIN OR THE GNOCCHI WILL BECOME HEAVY IF YOU OVER KNEED IT ) SHAPE THE DOUGH INTO AN OVAL MOUND AND CUT INTO 6 EQUAL PARTS,--TAKING ONE PART AT A TIME WITH FLOURED HANDS ROLL DOUGH INTO A LONG ROPE ABOUT 1\2 INCH ROUND,--THEN CUT AT 1\2 INCH INTERVALS-CONTINUE THIS UNTIL ALL THE DOUGH IS USED UP,--PUT THE GNOCCHI IN A POT OF BOILING WATER AND COOK UNTIL THEY FLOAT TO THE TOP ( ABOUT 3 OR 4 IN) WHEN ALL ARE DONE, SERVE WITH YOUR FAVORITE SAUCE. THIS IS GOOD WITH JUST A PLAIN MARINARA SAUCE –SO YOU CAN SAVOR THE GNOCCHI WITHOUT DISTRACTIONS