4 RED Potatoes (approx. 800g)
Salt & Pepper
1 Egg, Lightly whisked
2 Cups Plain Flour
Boil the red potatoes with the skins on, in salted water, ensure there is enough water to cover the potatoes.
Leaving the skin on helps to reduce the moisture getting into the potatoes
Once the potatoes are tender remove from pot and allow to cool until they can be handled. Then remove the skin and mash.
On a flat surface add the potato mixture in with the egg and flour, season with salt and pepper. Mix until it forms a soft dough.
The dough shouldn't be sticky, add extra flour if required.
On a lightly floured surface, cut small amounts of dough and roll into ropes.
cut the ropes into 2cm pieces and roll over the back of a fork or squeeze onto the fork to create marks.
sprinkle with a little more flour to ensure they don't stick together. Leave the Gnocchi to rest for at least 20 minutes before cooking.
Bring a large pot of salted water to the boil, drop in the Gnocchi. Gnocchi will float once ready
Drain and toss with a sauce of your choosing