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1 lb unpeeled round red potatoes (3 medium)
1 t olive oil
1 garlic -- minced
3/4 c all-purpose flour
1/2 t salt
Vegetable cooking spray
Place potatoes in a saucepan; add water to cover. Bring to a boil; partially cover. Cook 40 minutes or until tender. Drain and let cool. Peel potatoes, and place in a bowl; mash. Set aside.
Heat oil in a small nonstick skillet over medium-high heat. Add garlic, and saute 30 seconds. Add to mashed potato; stir well. Add flour and salt, stirring to form a soft dough.
Turn dough out onto a well-floured surface. Divide dough into 4 portions, and shape each portion into a 16-inch-long rope. Cut each rope into 16 (1-inch) pieces; roll each piece into a ball. Drag the tines of a fork through half of each ball, forming a concave shape. Place gnocchi on a baking sheet coated with cooking spray, and set aside.
Bring 14 cups water to a boil in a large Dutch oven. Add half of the gnocchi, and cook for 1-1/2 minutes. (Do not overcook or gnocchi will fall apart). Remove the gnocchi with a slotted spoon, and place in a colander to drain; repeat procedure with the remaining gnocchi. Yield: about 64 gnocchi (serving size: 16 gnocchi).
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