Potato Gnocchi <- (ganyaki)

Ingredients:
1 large russet potato
1 egg
1/2 to 3/4 cup flour depending on a wide array of factors
sauce to cover

There is no such thing as an exact recipe for gnocchi. If you don’t like cooking by feel, and need exact measurements before attempting to cook something, this recipe is not for you. Potato sizes vary, the starch/water contents vary, how you cook it, and how much flour you add not only depends on the aforementioned factors, but also on the desired texture/density of the gnocchi.

I like a very potato'y gnocchi, so I go with just enough flour to form the dough. Other people prefer a denser, more pasta-like dumpling, and use much more flour. I know many of you hate it when I say this, but you'll just have to figure it out as you go. The good news is, figuring things out in the kitchen is fun. Enjoy!

Tech Note: I'm having a sound issue with the videos in Vimeo with the Mozo pre-roll at the beginning. I'll continue to work on it, but until I figure it out here is a low-res YouTube version to hold you over.