Gnocchi

Ingredients

• 1kg purple-skinned potatoes, cooked with the skin on
• 200g grated Parmesan cheese
• 200g plain flour
• Salt and nutmeg
• Sauce of your choice

Method

1. Cook the potatoes with the skin on until soft (test with a fork)

2. Peel the potatoes whilst still warm and mash as if making purée

3. In a large bowl, combine the flour, the cheese, the nutmeg and a little salt (about 1 tsp)

4. Knead well and adjust the salt if necessary

5. Rinse the pan you cooked the potatoes in and put it back on the heat with enough water to cook the gnocchi and a little salt

6. Whilst the water heats up, shape the gnocchi by making little rolls and then cutting them with a plain-edged knife

7. As soon as the water comes to the boil, start cooking the gnocchi and as soon as they rise to the surface of the water, they are ready, remove them immediately or they will fall apart

8. Serve with your favourite sauce! If you don’t want tomato sauce, fry them in butter with a bit of fresh sage and sprinkle over parmesan.