Let's start at the very beginning, with the potatoes. To ensure that the dough holds together well and you don't need too much flour, it's a good idea to boil potatoes in their skins. After all, these do not absorb too much water during cooking. After they are nicely cooked, the peel comes off and we can mash them into nice creamy mashed potatoes. Now the flour comes into play as well as some salt. The result should be a nice ball of dough that can be shaped into the gnocchi after kneading. To do this, cut them into equal pieces and form snakes about 30 cm long and 2 cm thick.