Method

Wash the potatoes, put them in a pan, add salt and cover them with cold water.
Put the pan on the gas and, when the potatoes are cooked, peel them immediately and mash them when still hot.
Pour the mashed potatoes on a pastry board and slowly add the flour, the eggs.
Fold the dough until it gets soft and even and it does not stick to your hands.
Now cut the dough first into regular sticks and then into 2-cm bits.
Keep on sprinkling the pastry board with flour so that the “gnocchi” do not stick together.
Gently squeeze each bit on a fork back and let it slide into the pastry board.
Put the “gnocchi” into boiling salted water and cook it for 2 minutes on a blazing flame.
Drain well and season it in the serving bowl with the rocket salad sauce made as follows: pound in mortar the rocket salad, the hazelnuts, the garlic, the Parmesan cheese, the olive oil, the salt, the pepper, thus obtaining an even, thick, but fluid sauce.