How to cook nonna's gnocchi

Measure 1kg of similar sized Potatoes

Measure approx 300gm of plain flour

Beat 1 big egg

Wash potatoes

Fill pan with cold water to cover potatoes

Add 1 teaspoon of salt to help prevent skins from splitting.

Cook potatoes until they are cooked through, approx 15 mins.

Poke potato with skewer to test if cooked. If not, keep cooking. Could take 30 or more minutes depending on size of potatoes. Do not over cook!

Pour water and potatoes in colander to drain water.

Peel potatoes and keep them warm.

Put flour on table top

Make a well in the flour.

Add two pinches of salt.

Squish potatoes into flour well with potato squisher.

Add beaten egg to warm (not hot) potatoes, so they don't cook.

Begin kneading.

Continue kneading until it all comes together in a smooth unsticky glob. Don't over knead.

Sift flour onto table when needed.

This is the ball of Gnocchi. It is good.

Place ball of Gnocchi on cutting board

Cut a chunk off.

Roll.

Cut into small pieces.

Roll small pieces and place on a tray lightly covered in flour.

Taste test on the cat.

Place tray in freezer if wanting keep for later.

Place in boiling salted water until they float to top.

Strain liquid from floating gnocchi

Place in sauce and mix. Can be done in stages.

Serve!