Gnocci di Patate -- Potato Dumplings

Directions

1. While the potatoes are still warm, mash them. Make a hole in the middle of the mashed potato mound, add flour and salt. Knead the mixture until it become a smooth and soft dough. Cut off small pieces from this mixture and roll them on a floured surface, using your hands. The result should consist of small cylinders, about as thick as fingers. Use a knife to cut the cylinders into pieces about 1 inch long. Cook in boiling water for about 2 or 3 minutes.
2. Drain the gnocchi and serve hot with cubed Castelmagno cheese (if you do not manage to get hold of Castelmagno, any other semi-hard cheese will do).