Peel and cook the potato in salted water. Let cool. Pour most of the flour mixed with salt on the workbench and squeeze the potatoes in a pile on top.
Make a pit in the pressed potato and crack down the eggs. Roll over the oil and work together into a smooth dough.
Add more flour if the dough is sticky. Mold the dough into inch-thick rolls. Cut into approximately 2 cm long pieces. Press the pieces lightly against a milled fork.
Place the finished gnocchin on the floured bench or on a saucer. Place gnocchin in batches in salted boiling water with a splash of oil.
Lift up with a hollow spoon as they float to the surface, after about 3 min.
