Gnocchi (Potato)

Let’s make it

1. Wash the potatoes thoroughly and boil them with their skins on until they are soft.
2. Drain and peel the potatoes as soon as they are cool enough to handle. Pass through a potato ricer while warm and spread out briefly to release steam.
3. Add the flour, beaten egg and salt. Mix only until a soft dough forms; avoid prolonged kneading.
4. Roll portions of dough into long sausages about 2cm in diameter, then cut into roughly 2cm pieces.
5. Dust a tray or plate with flour and place the gnocchi without touching.
6. Cook a small test piece in salted simmering water. If it breaks apart, work a little more flour into the dough. Cook the shaped gnocchi in batches, lifting them out once they float and are tender.
7. Serve immediately with Beef Ragu, Pesto, fresh cherry tomatoes, or another sauce.