STEP-BY-STEP POTATO GNOCCHI SERVES 4
650g floury potatoes (I used Agria),
peeled, cut into large pieces 125g flour, plus extra for rolling 1 large free-range egg
COOKING FOR A CROWD?
If you want to make a larger quantity of gnocchi to serve 8, use 1.5kg potatoes, 250g flour and 3 small free-range eggs
Cook the potatoes in a saucepan of boiling unsalted water until tender. Drain and leave to dry for 5 minutes then mash or put through a ricer. Add the flour to the potatoes and use a wooden spoon to beat it in. Add the egg to the potato and flour mixture and use the wooden spoon to thoroughly beat in the egg.
Turn the mixture out onto a floured benchtop and knead to form a smooth dough, adding more flour if necessary, to make a soft but not sticky dough. Shape into 2cm-wide logs then cut the logs into 1.5cm pieces.
Place each piece of dough on the back of a floured fork and press down lightly with your thumb (you want fork ridges on one side; an indentation on the other). Shaping the gnocchi like this helps it to cook through evenly and hold the sauce. Roll or flick the pieces onto a floured board or tray.
Cook the gnocchi in a large saucepan of well-salted boiling water, about 20 at a time, for about 1 minute or until the gnocchi rise to the top. Use a slotted spoon to scoop out the gnocchi and add to your sauce.