|3.00||eggs — large, beaten|
|300.00 g||flour — cake|
Bring a saucepan of water to the boil. Use a slotted spoon to put the potatoes into the water. Allow water to come to the boil again, then reduce heat and simmer for about 10 minutes. The potatoes should be just soft – don’t overcook or the gnocchi will fall apart.
Remove from the pot. Hold potatoes in a clean dishcloth because they will be hot and peel off the skins. Use a potato ricer or, if you don’t have one, use a potato masher and mash the hot potatoes, then press them through a coarse sieve. Make sure the potato is smooth.
Sprinkle over a little flour and use your hands to blend in the eggs and flour. Use a little more flour if your hands get sticky, but try not ot use too much flour or the gnocchi will be heavy. Work as quickly and lightly as possible. The dough should hold together, but not be sticky.
Divide the dough into three equal pieces. Roll on a lightly floured surface to make long tubes about 2 cm thick. Stretch the dough gently as you roll. Cut the dough into 2cm pieces. Freeze at this stage if you aren’t going to cook the gnocchi.
To shape the gnocchi: roll a piece in a little flour. Press the tines of a fork onto one side and then shape the smooth side over the pad of your thumb. This will give the dumpling a ridged surface on one side and a deep indentation on the other, enabling it to hold the sauce better. Set out on a large board until ready to cook.
To cook: bring a large saucepan of water to the boil. Add a few gnocchi to the pan at a time. Cook for two minutes and remove from the water with a slotted spoon. Serve with tomato and basil sauce or a sauce of your choice.