Ingredients
800g potatoes, peeled and sliced into half
1 cup all purpose flour
1 egg
1 cup grated parmesan cheese
Salt to season
Method
Peel your potatoes and slice them into halves. Place them into a large pot, fill up with water and bring them to a boil. Boil uncovered for 15-20 minutes, or until the potatoes are soft. Drain and set aside.
While they are still warm, place the potatoes in a bowl or a clean work station and using a potato masher to mash until all the lumps are gone.
Make a well into the center and add the egg, salt, flour and grated parmesan cheese. Slowly whisk the egg with a fork and slowly start to combine the ingredients together.
Then using your hands to continue combining the ingredients, until they are are well incorporated. Use a little flour if you like to prevent the dough from sticking to your hands.
Slice the dough into 4 equal parts. Roll out 1 part into a long rope, about 1 inch wide. into ½-inch squares and set aside on a lightly floured surface. Repeat with the remaining dough.
Using a gnocchi board or fork, use your thumb you gently roll it over the gnocchi board or the back of the fork to create grooves in the dough. Repeat until all the dough has been used.
To cook your gnocchi, ring a large pot of salted water to a boil and add the gnocchi in batches, stirring gently to ensure they are not sticking to the bottom. Boil until the gnocchi float to the surface; after another 30 seconds in the water, remove with the slotted spoon.
Serve along side your favourite sauce.