Potato Gnocchi

1. 1

   Simmer potatoes in salted water until tender. Drain. Peel then return to pan and cook gently, for 2-3 mins, to dry out and remove extra moisture. Press through a potato ricer into a mixing bowl.

2. 2

   Add butter, cheese, egg yolk and salt to potatoes and mix until combined. Add flour and mix until the dough stops sticking to your fingers.

3. 3

   Dust a flat work surface with semolina. Roll dough out into 1/3 inch thick logs then cut at 2 inch intervals with a spatula. Roll each cylinder along the tines of a fork to form gnocchi.

4. 4

   Blanch gnocchi in boiling salted water until they float. Serve immediately.

No additional tips available.