Preparation

Wash the potatoes and cook them in boiling, salted water, then drain and smash them.
Let them rest for a while, then add flour and salt to taste and knead the dough until it becomes homogeneous.
Let it rest for about 20 minutes.
Shape the dough into sticks and cut them to form the gnocchi.
Boil the gnocchi in salted water, drain, season them with the Tuscan EVO oil, then add pepper to taste and plenty of Pecorino Toscano PDO.