Potato Gnocchi

4 medium potatoes, peeled and quartered
1 egg, lightly beaten
1 1/2 teaspoons salt, divided
1 3/4 to 2 cups all-purpose flour
3 quarts water
Spaghetti sauce, warmed

Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and mash.

Place 2 cups mashed potatoes in a large mixing bowl (save any remaining mashed potatoes for another use). Stir in egg and 1 teaspoon salt. Gradually beat in flour until blended (dough will be firm and elastic). Turn onto a lightly floured surface; knead 15 times. Roll into 1/2-in.-wide ropes. Cut ropes into 1-in. pieces. Press down with a lightly floured fork.

In a Dutch oven, bring water and remaining salt to a boil. Add gnocchi in small batches; cook for 8-10 minutes or until gnocchi float to the top and are cooked through. Remove with a slotted spoon. Serve immediately with spaghetti sauce.

Yield: 6-8 servings