1K of red patatoes
300g of flour
Boil the patatoes in salt water for 40m then peel and crush.Add the 250g of flour, the egg and mix all togheter.
Take a piece of dough and put it with the tips of the fingers to get bigoli, that is, the strings, thick 2 centimeters . Then cut the juniper pieces and gently press the thumb over the gnocchi line to get the classic shape.