- 4 medium-sized potatoes, peeled and quartered
- 1 1/2 to 3 cups semolina flour mix
- 1 tsp. salt
- 1 Tbs. olive oil
3. Divide dough into 4 portions, and turn onto floured surface. With floured hands, roll each portion into a long cylinder about 2 inches in diameter. Cut into 1-inch pieces. With a floured fork, make a lengthwise indentation on the edge of each piece, and, with a gentle motion, roll the dough over the fork tines to create ridges on dough. Set gnocchi aside on a floured board.
4. Fill a large saucepan with water, and add a teaspoon of salt and a tablespoon of olive oil. Bring to a boil, and add gnocchi with a slotted spoon. Bring water to a second boil, and reduce heat to medium-low. gnocchi will rise to the surface in 5–10 minutes. Drain well, and combine with sauce.