 | boil the potatoes, better if red, but also the standard can go. Then press pay attention: should they break the peel while cooking, do not use them, as they have water inside |
for a good result you should knead the potatoes gently, without pushing, as the lightness is a plus for the dumpling |  |
 | in a bow mix cornstarch and potato flour, and add to the potatoes until well mixed, but only one tablespoon at time: if the potatoes are of good quality, well boiled and you will knead gently it will take few time |
knead the dough quickly, with your hands floured, until the dough will be not sticky |  |
 | always pressing gently make small rolls, rolling on the counter, floured with potato flour and cornstarch |
cut the dough |  |
 | very gently roll . You see in the picture the tool called "arricciagnocchi" (gnocchi board or curler), for making gnocchi shape with the typical strips, useful for taking well the sauce |
| . ..but you can also use a fork as shown in the picture |  |
 | as soon as ready put on a towel, paying attention not to lay one over an other they can wait also some hours but the sooner you eat the better, as the dough should not dry |
