Gnocchi

Step 1

Halve and peel the potatoes. Steam until cooked. Drain well and pat dry. Pass through a ricer, mouli or sieve while still warm.

Step 2

Sprinkle with the flour and salt. Add the egg and mix until well combined. Knead the dough briefly until smooth but not sticky.

Step 3

Divide into Roll into a rope about 1cm thick and 30cm long. Cut into 2cm pieces. Repeat.

Step 4

To cook, bring a large saucepan of salted water to the boil.

Step 5

Add gnocchi in batches and cook until most have floated to the top and they are tender.