Perfect Potato Gnocchi

Ingredients

• 900g medium sized potatoes, peeled, and chopped into large chunks (agria, desiree or king edward)
• Salt
• 1 small egg, lightly beaten
• 300g flour, plus extra to roll
• 60g grated Perfect Italiano™ Parmesan

Method

1. Place the potatoes in a large pot and cover with cold salted water. Place the pot over a medium heat, bring to the boil, and cook for 10-15 minutes or until the potatoes become tender. Drain well and allow them to sit for 5 minutes.
2. Press the hot potatoes through a ricer or coarse sieve into a large bowl (do not use a hand masher as this will make the gnocchi tough and doughy).
3. Add the egg, about ¾ of the flour, and the parmesan cheese. Season generously with salt and pepper. Use your hands to mix until just combined. Add extra flour as necessary to reach a soft dough consistency. Be careful not to over mix. 
4. Place the dough onto a lightly floured surface and cut the dough into 6 even pieces. Roll each piece into long sausages about 2 cm thick then cut 1 cm pieces to form gnocchi.

Cooking your Gnocchi

To cook your fresh Gnocchi, bring a large pot of salted water to the boil and carefully drop the Gnocchi in. When they rise to the surface they will be cooked.