Gnocchi

Ingredients

500 g	Potatoes, (floury, not waxy) for mashing (Main)
¾ cup	Flour, plus more for dusting
1	Egg, Small, beaten
½ tsp	Salt

Directions

1. Halve and peel the potatoes. Steam until cooked. Drain well and pat dry. Pass through a ricer, mouli or sieve while still warm.
2. Sprinkle with the flour and salt. Add the egg and mix until well combined. Knead the dough briefly until smooth but not sticky.
3. Divide into 4. Roll into a rope about 1cm thick and 30cm long. Cut into 2cm pieces. Repeat.
4. To cook, bring a large saucepan of salted water to the boil.
5. Add gnocchi in batches and cook until most have floated to the top and they are tender.