Make sure to use the correct potatoes- the wrong ones will disintegrate when you try to boil them. Rest the potatoes overnight, or at least for a few hours.

At least 2-3 hours resting time – can prepare the potatoes that morning or the night before.

1.2 kg desiree potatoes (will yield approximately 1kg of usable flesh)
80g potato flour
1 egg
1¼ ts salt

Extra potato flour

Potato ricer

1 – Cook potatoes until tender in the driest way possible – microwave, bake or boil in skins.

2 – Peel while still hot and push through a potato ricer 2-3 times (or beat with a handheld mixer and then push through a sieve. Leave to cool for a few hours.

3 – Push the cooled and rested potato through the ricer again (or use the mixer).

4 – Add flour, egg and salt and mix with floured hands until until all of the flour has been absorbed. The dough should be soft and smooth.

5 – Place dough on a well-floured board and roll out several ropes approximately 1½ cm thick. Cut into 2-3cm long pieces on the diagonal and place on lightly floured baking paper.

6 – Cok immediately in lightly salted, rapidly boiling water a few at a time – don’t overcrowd the pot. They are ready when they float to the surface. Lift out carefully with a slotted spoon, drain and keep in a serving bowl with some melted butter to prevent sticking until ready to serve.

Serve with a hearty sauce, but don’t overpower the delicate gnocchi.