Gnocchi

Cook whole potatoes in boiling water until tender. Peel hot potatoes and put through a sieve.
Stir through eggs and salt. Add enough flour to form loose dough, adding more flour if needed. Transfer to a lightly floured surface and knead lightly.
Divide into 6 equal portions, working with one portion at a time. Roll out on floured surface to make a rope about 1.5cm thick. Cut into 1.5cm lengths. Press with fork to make indentation. Continue with remaining dough. Arrange on a floured tray.
Cook gnocchi in a large saucepan of boiling water in batches of 20 at a time. Cook 1-2 minutes or until gnocchi has risen to the surface. Remove with slotted spoon. Serve with pasta sauce and parmesan cheese.

Try not to over cook the gnocchi as it can break apart or dissolve in the boiling water.
Work the Gnocchi dough as little as possible, overworking the dough can result in a rubbery finished product.
Gnocchi works well with a number of sauces such as tomato pasta sauce or white sauce.

Health & wellbeing