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1
Peel the potatoes and place in a heat proof dish.
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2
Cover and microwave for 3-4 minutes.
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3
Mash while they're hot.
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4
Mix with the flour, egg and salt.
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5
The amount of flour you will need will depend on the potatoes.
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6
Start by adding about 80 g first.
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7
If you add too much, the resulting gnocchi will be stiff.
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8
Mix gently until the dough is about the same consistency as your earlobes.
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9
Do not overwork at this point, otherwise the gnocchi will be tough later.
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10
Form the dough into a ball and divide it in half on a floured (not listed in the ingredients) surface.
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11
Roll the divided dough into two long sausage shapes and cut them in half.
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12
Cut the dough into bite-sized pieces.
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13
Place a piece of dough onto the back of a fork.
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14
Press the piece with your index finger to indent the gnocchi (see the photo).
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15
This allows the sauce to stick to it better.
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16
Cook the gnocchi in plenty of boiling salted water.
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17
Once the gnocchi floats up to the surface it is ready (just like making shirotama dumplings).
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18
Remove the gnocchi from the boiling water and drain in a colander.
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19
Toss in a sauce you like and serve.
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20
An example of a sauce: Place 200 ml of double cream and 50-100 g of Gorgonzola cheese in a frying pan and melt.
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21
Season to taste with salt and pepper.
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22
Add some white wine to your taste and some gnocchi.
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23
Mix all together and transfer onto a serving dish.
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24
Grind black pepper on top.
