Grandmother’s potato dumplings
Potato gnocchi are a dish of patience: boil, steam and mash the potatoes, gently knead them with flour and egg into a dough, and press ridges into them with the tines of a fork. The ridges are not decorative – they hold the sauce.
On the 29th of every month, Romans eat “Gnocchi del 29” with a coin under the plate – a symbol of good luck. A skilled gnocchi hand is rare: try seven, nine, then ten times until the consistency is right.