You could of course save time and effort by simply buying a packet of ready-made gnocchi. That’s what I do! Serves 6.
1kg floury potatoes, peeled
250g plain flour
1–2 egg yolks
1 large tablespoon olive oil
black and white pepper
salt
100g Gruyère cheese, grated
nutmeg, grated
To make the gnocchi, cook the potatoes in boiling water for 35 to 55 minutes, until very loose. Drain and mash. Stir in the flour, egg yolks, olive oil and a good grind of black pepper. Work the dough (as little as possible) until it is well mixed. Divide it up and place it bit by bit on to a floured worktop. Roll the pieces by hand until you get a cylinder 1cm in diameter and continue in the same way for the remainder of the dough until you have used all the mixture. Chop the rolls every 2cm. Roll each piece to form the gnocchi and press with a fork.
Preheat a dish in the oven and then drop the gnocchi into a large saucepan of salted boiling water. As it bobs up to the surface of the water, it is cooked. Usually this takes only a minute or two. Drain and place in the heated dish. Cover with the Gruyère and sprinkle with white pepper and nutmeg. Put under the grill until the cheese is golden and bubbling.