If the gnocchi are hard like stones, you used too much flour, if they liquify when you cook them, then you had too little flour.

(6 persons) 2 Kg potatos 600-700 g flour 1 egg nutmeg salt

Steam the potatos in a pressure cooker in their skin Put some flower on a wooden kneeding board Peel the potatos and pass them though a ricer onto the board Slowly add the flower while kneeding; the dough must be hot the amount of flour depends on the starch in the potatoes if the dough feels too dry, add some hot milk When the dough is still warm but no longer hot, add the egg Kneed the dough thoroughly Add some salt, but not too much Grate some nutmeg Divide the dough and roll it into cylinders, which you cut into gnocchi, about 3 cm long Roll in flour, then down the back of a grater and use a fork to give the typical shape Throw in boiling salted water for 2-3 minutes or longer