Place the potatoes in their skins in cold water, add a pinch of salt and cook for about 50 minutes (be sure to check with a fork that they are cooked).

Strain the potatoes and peal them off while they are still hot.

Cut it into smaller pieces, and mash them with the masher or crash it.

Leave in the bowl to cool.

Spread the cooled potatoes on the base and make a hole in the middle.

Put the flour, eggs, oil and salt inside and quickly knead the dough and make a ball.

Divide the ball into four parts.

From each part, make a roll about 1.5 centimeters thick.

Then cut the gnocchi about 2 centimeters long.

Make each gnocchi into a ball, then gently press it with a fork to create grooves and fold it over (details in the video)

In this way, the gnocchi will absorb the sauce better.

Put salted water in a bowl on the stove to boil.

Add the gnocchi and cook until they rise to the surface.

Before serving, add up to two tablespoons of oil.

They are served with some juice or sauce.

Raw gnocchi are also very suitable for freezing, place each piece so that it does not touch the other one on a solid surface, and when frozen put it in a bag and return back in the freezer.