Step 1: You will need
- 1 kg potatoes
- 1 egg
- 300 g flour
- rock salt
- olive oil
- 1 large saucepan
- 1 passatutto
- 1 flexible knife
- 1 wooden spoon
- 1 colander
- 1 tea towel
- 1 large tray or plate
- 1 sieve
- 1 teaspoon
Step 2: Boil the potatoes
Place 1 kilogram of unpeeled potatoes into a large saucepan and add enough water to cover them. Place on a high heat, add 3 teaspoons of rock salt, then leave to boil.
Don't put the potatoes into the pan once the water is boiling, this will cause the skin to split, and make the potatoes soggy.
When the potatoes are tender, after about 20 minutes of boiling, turn the heat off and tip them into a colander to drain.
To protect your hands use a tea towel to hold the potatoes as you peel away the skins with a knife.
Pass the still hot potatoes through a passatutto. This method is recommended as air gets trapped in the potatoes making for a lighter gnocchi. If you don't have one you can, of course, use a masher but the end result won't be as good
Step 3: Add the egg and flour
Add 2 generous pinches of salt and a pinch of pepper. Crack the egg and stir in quickly before the temperature of the potato cooks it. Add 2 handfuls of the 300 grams of 00 flour. And mix until it's all absorbed
Step 4: Form a dough
Turn the potato onto a wooden surface and tip the rest of the flour on top. Use your hands to mix it together. After a minute or two it will form into a dough. Knead lightly. When it reaches a pliable consistency, it's ready
Step 5: Form the gnocchi
Sprinkle the surface with flour. Slice a fist sized piece from the dough ball and roll out into lengths that are about 3 centimetres thick. Use a flexible knife to cut off 2 centimetre pieces. Slice off another fist sized piece and repeat until you have used all of the dough. Work quickly, the dough should still be warm.
Place the gnocchi onto a tray, leaving a space between each piece to prevent them from sticking together.
Step 6: Cook
Fill a large pan with water and add 3 teaspoons of rock salt. Place over a high heat, put on the lid, and bring to the boil.
Tap the gnocchi from the tray into the boiling water. This method will stop the boiling water from splashing your hands. Give them a little stir and leave to cook.
The cooked gnocchi can be stored in the fridge for 2 to 3 days.
It can also be frozen for up to 3 months. Cook from frozen for 6-7 minutes in boiling water.
When the gnocchi have all bobbed to the surface, they're ready to serve. Scoop them out with a sieve, shake off the water and transfer them to a tray. Drizzle over a little oil and give the tray a shake.
Stir the gnocchi into a warm sauce of your choice. Try VideoJug 'How to Make a Sausage and Porcini Sauce'. As a final touch you can grate a little Pecorino cheese over the top. This dish works exceptionally well with a rosé wine.