Italians do it better... obviously the carnival potato gnocchi

Today's the day of Bacanal del Gnoco, now in its 481 th edition, which like every year will bring enthusiasm and joy amont the presents. Leading the parade, traditionally ending in Piazza Zeno, there will be the Papà del Gnoco, King for a day in Verona, that will pay homage to the presents with potato gnocchi, tipical of Venerdì Gnocolar. To prepare the recipe for potato gnocchi of Verona (which are prepared by thousands of Veronesi in these days) it takes skill and wisdom, but if you want to start training for next year, we present you the main steps.

Ingredients:
1 kg "floury consistency potatoes"
1 "egg"
300 g "00 flour"
salt to taste

Preparation
Wash the potatoes and boil in water, peel and mash, then mix with the flour whichwas previously added to the egg and salt. Stir the mixture until it is soft, spraying, ifnecessary with a little flour the work surface. Form of a small loaf one or two cm high, cutin small pieces about 3 cm in length and then slid them down on the grating by pressing lightly. Pour in boiling salted water and catching them as they arise on the surface. Season to taste (though many would say "strictly tomato").