Gnocchi Pomarola

2 pounds potatoes, peeled and quartered
1-1/2 cups all purpose flour
1/2 teaspoon salt
4 cups Pomarola sauce
salted water

1. Steam potatoes until fork tender, about 30 minutes, then drain and mash.
2. Season potatoes with salt and knead in enough flour to form a smooth, soft dough.
3. Separate dough into several pieces and roll out into snake-like tubes.
4. Cut 1" sections from the tubes, this is the gnocchi.
5. Bring a large pot of salted water to a boil and add the gnocchi. Cook until it begins to float, about 8 minutes, then remove from the heat and cook for an additional minute or two.
6. Drain gnocchi with a slotted spoon and serve with Pomarola sauce.

Makes 4 servings