Potato Gnocchi

Potato gnocchi is made from old potatoes (read: the big dirty brown ones), flour, egg and water. The process of making then took quite some time, but they are extremely fast to cook, provided there is a pot of boiling water on the stove. The sauce was an out of the bottle affair, briefly heated in a saucepan and the gnocchi stirred through.

Processwise, peel and cut potatoes into eighths and boil until extremely tender. When potatoes are soft, press through a metal sieve using a wooden spoon. Add sifted flour and egg and knead into a soft dough. Divide dough into thirds and roll out into a sausage shape. Cut at interval of 2-3cm. To pattern, press lightly against the smallest side of a grater (the one used for zesting). Alternatively, use the back of a fork to make indentations. Then drop carefully into the aforementioned boiling water and remove after 60 secs when they float to the top. Voila, authentic potato gnocchi!