|Unpeeled round red potatoes||1 Pound|
|Olive oil||1 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Vegetable cooking spray||1 Tablespoon|
Place potatoes in a saucepan; add water to cover.
Bring to a boil; partially cover.
Cook 40 minutes or until tender.
Drain and let cool.
Peel potatoes, and place in a bowl; mash.
Heat oil in a small nonstick skillet over medium-high heat.
Add garlic, and saute 30 seconds.
Add to mashed potato; stir well.
Add flour and salt, stirring to form a soft dough.
Turn dough out onto a well-floured surface.
Divide dough into 4 portions, and shape each portion into a 16-inch-long rope.
Cut each rope into 16 (1-inch) pieces; roll each piece into a ball.
Drag the tines of a fork through half of each ball, forming a concave shape.
Place gnocchi on a baking sheet coated with cooking spray, and set aside.
Bring 14 cups water to a boil in a large Dutch oven.
Add half of the gnocchi, and cook 1 1/2 minutes.
Remove gnocchi with a slotted spoon, and place in a colander to drain; repeat procedure with the remaining gnocchi.