Gnocchi

INGREDIENTS
1.2 kg potatoes - I recommend brushed potatoes or red potatoes
Tipo 00 Flour - Amount is dependant on the cooked weight of potato. You will need 1/4 of the cooked potato weight e.g for 800 grams potato you will need 200 grams of flour.
1 egg

PREPARATION
Preheat your oven to 180 degrees Celsius (fan-forced).

Place the potatoes on a baking tray and bake for 60-70 minutes until they are fork-tender.

Once baked, cut the potatoes in half and scoop out the centre of each half.

Run the potatoes through a potato ricer, spread out the pieces and allow them to cool.

Once cooled, create a well in the centre of the potatoes and add the egg.

Use a bench scraper to cut the egg into the potatoes. Then, add the flour to the potato mix and combine everything using the bench scraper.

Do not knead the dough. Instead, use a folding technique with the bench scraper.

Once combined and you have formed a ball, cut it into equal parts and roll these into long lines (about 1 cm in diameter). Dust flour over the gnocchi and cut into small pieces (about 2.5 cm long).

Set aside, dust with flour, and cover with a tea towel until ready to cook.

Heat a large pot of salted water to boiling point. Carefully add the gnocchi to the boiling water and ensure they don't stick together. Cook the gnocchi until they float to the pot's surface, which should take 2 to 4 minutes.

Remove the gnocchi from the pot and serve it with your favourite sauce.

Enjoy!