Potato gnocchi

Ingredients

800g potatoes, washed, peeled and cut into pieces

300g (2 cups) plain flour

1 egg

20g (1/4 cup) finely grated Parmesan

Salt and pepper to taste

Method

1. Steam or boil your potatoes until soft. (Steaming is better, as boiling may saturate the potato with water and increase the amount of poatao required.) Transfer to a bowl and mash until smooth. Season with salt and pepper.
2. Add the egg and stir until combined, then repeat with half the flour and parmesan. Add the remaining flour, bit by bit, until a firm dough forms (if you've boiled your potatoes, just keep adding flour a little bit at a time until you get the right consistency).
3. Turn dough onto a lightly floured surface and knead until smooth, then divide into 4 equal portions. Roll each portion into a 2cm-diameter log about 30cm long. Use a lightly floured or wet knife to cut each log into 2cm pieces.
4. Roll each piece of dough into a ball and use your thumb to roll each ball over a fork to get that iconic gnocchi look. Place each piece of gnocchi on a tray.
5. Bring a saucepan of water to boil over medium heat. Add gnocchi in small batches and cook for 3 minutes or until they rise to the surface. (Be careful about cooking too many pieces at once as they can stick together.) Remove cooked gnocchi with a slotted spoon and transfer to a bowl.
6. Stir your favourite sauce through your cooked gnocchi and enjoy!