If you make gnocchi once, I guarantee you will never go back to packaged ones.
They are not difficult to make but you need to get your hands dirty and it takes some time.
Where you need to find a good balance is the quantity of flour: if you use too much flour they will be hard, if you use too lees they will tend to melt.
Using the quantities below you should get a good result, but adjust it when needed.

Ingredients

• Red potatoes 1 kg
• Semolina flour 230 g
• Medium eggs 1

Directions

1. To prepare the potato dumplings, start by steaming the potatoes in the microwave for about 20 minutes, until you can hole them with a fork.
   Pass the potatoes with the potato masher, after peeling them, in a very large bowl and let them cool a little.
   Add the lightly beaten egg along with a pinch of salt. Mix with the spoon then add the flour little by little, kneading with your hands until you get a soft but compact dough, kneading only for the necessary time, so as not to harden them.
2. Take a part of the dough and roll it out with your fingertips to obtain 2 centimeters thick loafs; to do this, help yourself by flouring the pastry board, from time to time, with semolina. In the meantime, cover the remaining dough with a tea towel to prevent it from drying out. Cut the loafs into chunks and place them on a tray with a lightly floured cloth, well spaced from each other. I usually roll them in my hands to give them a more spherical shape, they look nice and they remain more consistent. This is why we also call them potato candies!
3. Pour them in boiling and salted water; as soon as the gnocchi come to the surface, they are considered cooked and therefore ready to be drained and seasoned.
4. To prepare the potato dumplings, start by steaming the potatoes in the microwave for 20 minutes, after peeling and dividing them into 2-3 pieces. Pass them immediately with the potato masher in a very large bowl and let them cool a little. Then add the lightly beaten egg along with a pinch of salt. Mix with the spoon then add the flour little by little, kneading with your hands until you get a soft but compact dough, kneading only for the necessary time, so as not to harden them.
5. Take a part of the dough and roll it out with your fingertips to obtain 2 centimeters thick loafs; to do this, help yourself by flouring the pastry board, from time to time, with semolina. In the meantime, cover the remaining dough with a tea towel to prevent it from drying out. Cut the loafs into chunks and place them on a tray with a lightly floured cloth, well spaced from each other. I usually roll them in my hands to give them a more spherical shape, they look nice and they remain more consistent. This is why we also call them potato candies!
6. Pour them in boiling and salted water; as soon as the gnocchi come to the surface, they are considered cooked and therefore ready to be drained and seasoned.
7. If you don’t eat the gnocchi right away, freeze them as they should never dry out.
   Gnocchi are great with any sauce