Ingredients:
- 5 Desiree or Sebago potatoes (or ~1kg floury potatoes)
- 250g Plain flour
- Sea salt
- Black pepper
Instructions:
- Place the unpeeled potatoes into a saucepan and cover with cold water. Bring the water to the boil using high heat and cook the potatoes for 20 minutes until tender.
- Drain the water and begin hand peeling the potatoes (while still hot). Using a mouli puree the potatoes into a separate bowl.
- Add the flour to the potatoes and, using your hands, knead into a dough. Add flour until the dough is of the right consistency.
- Cut the dough into four or five roughly equally sized parts. Roll out each of the pieces to create a 2cm wide log of dough. Cut each log into 1.5cm pieces.
- Roll each of the gnocchi balls over a forks prongs
- Boil a saucepan of water. Add half the gnocchi and wait until they rise to the surface. Cook them on the surface for a further half a minute then take them from the water. Repeat for the other half.
- Serve the potato gnocchi as soon as possible with a pasta sauce.
