1.5 kg King Edward potato
200 g Italian '00' flour, plus extra for dusting
1 medium egg
Butter, black pepper and parmesan to serve
- Heat oven to 200C/180C fan. Prick the potatoes with a knife, place in the oven and bake for 1 hr until tender. When cool enough to handle, scoop out the flesh into a bowl (it should weigh 800g), and mash to a purée.
- Mix the potato purée with the flour and egg.
- As the mixture combines, switch to using your hands, and work the mixture until it comes together smoothly.
- Taking a little at a time from the pile of dough, form it on a floured work surface into sausage shapes, 2cm in diameter. Then cut into 2cm chunks with a knife.
- Lightly press each chunk away from you against the prongs of an upright fork to create ridge indentations. These will help to collect more sauce on each mouthful. Place the finished gnocchi on a clean pre-floured cloth.
- Cook the gnocchi in plenty of salted, boiling water. After 30 secs to 1 min, the gnocchi will float to the surface of the water – they are now cooked. Scoop them out with a slotted spoon and simply toss with butter, black pepper and Parmesan.