Ino Kuvacic’s Dalmatian-style butter gnocchi

(Gnocchi alla dalmatina di Ino)

Makes approximately 600 g (1 lb 5 oz)

520 g (1 lb 2½ oz) whole starchy potatoes (such as bintje, nicola or pink-eye potatoes)

1 tablespoon beaten free-range or organic egg

40 g (1½ oz) freshly grated Parmigiano Reggiano cheese

40 g (1½ oz) butter, chopped and softened

½ teaspoon fine sea salt, to taste

100 g (3½ oz/1²/₃ cups) plain (all-purpose) flour

To prepare the potatoes, boil them with the skin on until soft. Peel the skin while still hot and pass through a food mill or potato ricer. You should yield about 400 g (14 oz) of potato.

Transfer the potato to a large bowl and add the beaten egg, Parmigiano Reggiano cheese, butter and sea salt. Carefully work the flour into the mix, reserving 1 tablespoon for dusting. With the remaining flour, dust down a clean flat work surface and begin to roll a quarter of the dough into a log that is 2 cm (¾ inch) in diameter. Cut at 2 cm (¾ inch) intervals. Repeat with the rest of the dough. Using a spatula, carefully transfer to a tray lined with non-stick baking paper until ready to use.