|Basic Potato Gnocchi
1 kg potatoes
200g plain flour
Steam the potato until soft and then mash while still hot. Stir in the flour, add the egg and salt and kneed or a soft dough.
On a floured bench top take a piece of dough and roll into a long roll, cut into small pieces about 2 cm long. Repeat until all dough is cut.
Bring a large pot of water to the boil and gently drop the gnocchi in. When the gnocchi rises to the top remove with a slotted spoon and place in a bowl. Add your favourite sauce and serve.
Hint: be careful with the quantities of flour to dough – too much flour will make the gnocchi hard and to much potato with make it too soft and it will fall apart when cooking.