Gnocchi

1. Peel potatoes and cut into approximately 3cm pieces.
2. Place in a large saucepan, fill with water, then drain to rinse. Cover with water again and bring to a boil. Cook for 20 minutes, until potatoes are fork-tender. 
3. Drain well, then gently mash or pass through a potato ricer or sieve. Leave to cool a little. 
4. Add flour, salt and egg to potatoes. Mix until just combined, then tip out onto a lightly floured surface. Knead as gently and as briefly as possible until dough is smooth and moist but not sticky. 
5. Cut the dough into 8 equal-sized pieces. Use your hands to roll each piece out into a log approximately 2cm in diameter. Cut into 2cm pieces and place in a single layer on a baking paper-lined tray. Dust each gnocchi with a little extra flour.

Optional shaping step: You can shape the gnocchi by holding a fork, placing the gnocchi against the tines of the fork and using your thumb to press the gnocchi in and down the length of the fork (the gnocchi should curl into a slight "C" shape). 

To cook gnocchi, bring a large saucepan of salted water to the boil. Add gnocchi and cook until they rise to the surface (about 2 minutes). Remove with a slotted spoon and serve as desired - see serving suggestions below. 

Tips:

Gnocchi freeze well - this is a great option to have on hand for busy weeknights! Freeze on a tray in a single layer until solid (about 3 hours). Once frozen, transfer to an airtight container or resealable freezer bag and place back in the freezer. Cook straight from frozen - they will take 1-2 minutes longer to cook than fresh gnocchi.