Cook the potatoes in salted water until they are done. Then peel, puree / mash finely and mix with the oil. Add the flour as you feel it until you have a homogeneous, uniform, soft but not sticky mass.
Then divide individual portions and shape into long, approx. 1.5 cm thick rolls.
Cut off pieces approx. 2 - 2.5 cm long. The typical grooves are pressed in on both sides with the help of a fork.
The gnocchi (which, by the way, are correctly pronounced njokki) are briefly cooked in hot, but not boiling, salted water until they float on top (only takes seconds).
A tomato sauce flavored with cream and grated Parmesan, in which the gnocchi is tossed, tastes best with it.
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