Have basic tomato sauce ready. In a large sauce pan boil potatoes with salt. When cooked, drain them, and place them in your mixer bowl.
With a wire whip attachment add milk. Whip potatoes. The potatoes should be a heavy mash. Place the potatoes in the refrigerator and cool.
Change the wire whip to the dough hook. Add to the potatoes and knead in flour. Some potatoes take more flour than others, so add flour until the dough is smooth, soft and slightly sticky.
You can use equal amounts to get the right consistency for a soft gnocchi.
Place the dough on a floured surface and cut into four sections; flour each section well.
Shape each section into ropes about as thick as your thumb, then cut the ropes into 3/4 to 1 inch sections. Flour and cover with a towel until ready to use.
When you are ready to boil the gnocchi, flour the gnocchi generously and, with your fingers, make a deep impression in the center of the gnocchi. This serves to thin out the middle of the dumplings so that it will cook more evenly and also serve as a trap for the sauce, making the dumplings even tastier.
In a large kettle with 5 quarts salted boiling water, drop approximately 2 dozen gnocchi. In a very short time, the gnocchi will rise to the top. Cook for 1 to 2 minutes. Remove from water and drain. Place on a large, warmed platter. Continue this until all are cooked. Serve immediately.
To serve, sprinkle with parmesan cheese and top with basic tomato sauce, melted butter, or pesto sauce.
1 large red potato
Microwave potato on high. Remove the peel.
In a food processor add baked and peeled potato and equal amount unbleached flour. Process until it creates a smooth, soft, and slightly sticky dough. Add more flour if necessary.
Remove it from the processor and roll it out on a well-floured surface. Roll, shape, and cook the gnocchi as described above.