Gnocchi

5 large Idaho potatoes

1 teaspoon salt

1 egg, beaten

2 cups flour

Peel potatoes and cut into quarters.

Bring a large pot of water to a boil; add the salt. Cook potatoes until tender, 8-10 minutes. Drain, mash and let cool a bit.

Blend in the egg; add flour slowly until potato dough is no longer sticky. Divide into 4 balls. On a floured surface, roll one ball into a 1-inch thick rope; cut diagonally into 1-inch pieces. Press your thumb or a fork into the center of each piece to create a slight "c" shape. Repeat with remaining balls of dough.

When ready to cook, bring a large pot of salted water to a boil. Add gnocchi and cook until they float to the top. Drain and top with your favorite pasta sauce.

Serves 12 to 15.

Nutrition values per serving: 190 calories, 0.5 g fat (0 saturated), 41 g carbohydrates, 3 g fiber, 5 g protein, 15 mg cholesterol, 170 mg sodium.