Basic Gnocchi

Ingredients

 * 2 lb white potatoes
 * 1 egg
 * 1 tablespoon margarine
 * 1 tablespoon salt
 * 3 tablespoon grated Parmesan cheese
 * 6 tablespoon all-purpose flour

Directions

 * Place potatoes in a pressure cooker with enough water to cover.
 * Close pressure cooker and put in medium heat.
 * Cook for 5 minutes after the regulator starts to blow steam or until tender.
 * Peel potatoes and rice them using a potato ricer.
 * Place riced potatoes in a large bowl and refrigerated for at least 3 hours (better if refrigerated overnight).
 * Combine into the refrigerated riced potatoes the egg, margarine, salt, grated cheese and mix well while adding the flour just enough to keep mixture from sticking.
 * Roll the dough on a lightly floured surface into a rope ¾-inch thick and cut into 1-inch long pieces.
 * Press each piece with a fork to create a pattern and slight indentation that will hold the sauce when served.
 * Boil the gnocchi in batches in plenty of salted water.
 * The gnocchi are done about 2 minutes after they float to the surface, remove with a slotted spoon, and serve.