Potato Gnocchi

Method

1. Place potatoes in cold water, bring to a boil, and cook until tender (about 40 minutes). Test with a fork.
2. Mash the hot potatoes and season with salt.
3. Add a lightly beaten egg (or for egg-free version, add an extra 50g flour) and the flour. Mix with a fork, then briefly knead by hand until a dough forms. Do not overwork the dough.
4. Take a portion of dough and roll into a long rope. If needed, dust with semolina. If the dough cools, cover with plastic wrap.
5. Cut the rope into small pieces and dust with semolina to prevent sticking.
6. Roll each piece over a gnocchi board or the tines of a fork to create ridges.
7. Arrange the gnocchi on a floured tray. They can be kept raw for up to two hours or frozen.
8. Cook the gnocchi in boiling water until they float to the surface.
9. Drain and serve with your preferred sauce (e.g., simple tomato sauce).