Potato Gnocchi

Serves: 4

500g Agria potatoes

salt and pepper

ground nutmeg

1/2 free-range egg, beaten

25g Parmean, ground

75g strong flour

Wash and boil potatoes with the skins on until just cooked. Drain and peel with a paring knife while still hot. Mash or pass potatoes through a mouli and make a well in the centre. Season with salt, pepper and nutmeg then add egg, Parmesan and flour and mix together lightly to form a soft dough. 

It is important not to overwork the mixture. Divide the dough in half and roll out, on a floured surface, into two 2cm-thick lengths. Cut dough on the angle into 2 1/2 cm lengths using a sharp knife or dough scraper. For a clean cut, sprinkle a little flour over the dough before cutting.

Cook gnocchi in small batches in a large pot of boiling salted water. The gnocchi will sink, but rise to the surface when almost cooked. Cook for 1 minute after gnocchi rises and remove with a slotted spoon. Chill in iced water. Remove gnocchi, drain and toss in olive oil to prevent them from sticking together.

Tip: Peel potatoes when they are still hot or they will become glue when mashed.