1 kg/2 1/4 lb potatoes, cut into 4-cm/ 1 1/2-inch chunks
120 g/4 oz-200 g/7 oz plain flour,plus extra for dusting
1 egg, lightly beaten salt choice of sauce, warmed to serve


1.Steam the potatoes for 25 minutes or until tender, then mash with a potato masher while they are still hot. Stir in the flour, egg and a pinch of salt and knead to a soft, elastic dough. Be careful with the ratio of potato to flour: if there is too much flour, the gnocchi will be hard: if there is too much potato, they tend to disintegrate while cooking.
2.Taste to make sure there is enough salt. If not, work in a little with your hands.
3.Shape the dough into long rolls just over 1.5 cm/ 2/3 inch in diameter and cut into 2-cm/ 3/4 -inch lengths.
4.Using a floured thumb, press each gnocchi to make a dimple in the centre, then gently rollit against the fine face of a grater to make a pattern on its underside.
5.Place in a large single layer of gnocchi on a tea towel dusted with flour. It is best to cook the gnocchi as soon as you have made them.
6.If you do not want to eat them right away, they can be cooked, then frozen in individual serving-size plastic bags. To cook, bring a large pan of lightly salted water to the boil, add the gnocchi, a tew at a time, and remove with a slotted spoon as they rise to the surface.
7.Do not overcook or they will fall apart. Drain, put on a warm serving dish and pour your chosen sauce over them. Serve immediately.

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