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foe: Potato diced and cooked in salted water
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foe: Using the new mouli
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foe: About 800g of moulied potato
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foe: Sift in 200g of doppio zero flour
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foe: Add a beaten egg
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foe: Fork through
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foe: Roll out to a thickness of about 2cm
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foe: Chop then press with a fork
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foe: Rough and ready gnocchi
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foe: Butta la pasta!
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foe: Served with a simple sugo and parmesan cheese