Gnocchi

Boil potatoes. Remove from heat and let cool. Remove peel and rice the potatos onto a rolling board. When potatoes are fully cooled you can begin making the dough. Pour flour over potato mixture and begin kneading. Knead until the mixture forms a dough. Avoid combining in excess flour or over working the dough to keep the gnocchi soft. Slice off about 1/3 cup dough and roll out into a long snake about the thickness of your index finger. Slice the dough into 1/2 to 3/4 inch lengths and sprinkle with flour. Keep gnocchi separated. Continue until all dough is processed. If the flour and potato refuse to make a dough you may add an egg. The gnocchi is cooked in a large pot of salted boiling water. No oil is used in the water. Only enough gnocchi is put in to approximately cover the bottom of the pan. Lightly stir the pot. In a few minutes the gnocchi will float to the top. Remove the gnocchi with a straining spoon to the pan which contains the simmering sauce you wish to serve the gnocchi in. Be generous with your sauce when using gnocchi. Continue cooking the gnocchi until all is done. Stir the gnocchi in the sauce by flipping it to avoid damaging the tender pieces. Add in parmesan and pinches of basil and serve.