5 potato’s peeled boiled and quartered.
1/2 cup Semola Flour
1/2 tsp salt

Mash potato’s by using a food processor or food mill. Add Semola  Flour and salt in order to form a ball. Quarter potato ball. Take one cut quarter of potato mass and begin to rotate back and forth in between hands on lightly flour dusted cutting board or table so that a rope forms. Rope should be about 8-10 inches long and about 1/2 -3/4 inch wide. Cut rope into about 1 inch long pieces. With a fork gently press down on each gnocchi. Continue same process for the rest of the pasta mass.
In a large pan, bring water to a hard boil. Add 1 tablespoon salt. Add in gnocchi. When gnocchi floats to top they are done. About 2 minutes. With slotted spoon remove the gnocchi and place into individual dishes.
Best served with Simple Basil & Tomato Sauce and topped off with Parmesan Cheese.

Simple Basil & Tomato Sauce
1 medium onion
2 Tbsp Extra Virgin Olive Oil (EVOO)
28 oz or 720 grams Tomato Sauce ( De Cecco or Fratelli)
1 tsp salt
1/4 cup milk
8 Basil leaves