FRESH GNOCCHI

SERVES 4

This gnocchi is easy to make and goes brilliantly with the fresh tomato sauce (opposite). If you want to make extra, it keeps well in the freezer.

1 kg (2 lb 4 oz) sebago potatoes

2 bay leaves (either fresh or dried)

small handful salt, plus 1 teaspoon extra

200 g (7 oz/1¹/₃ cups) plain (all-purpose) flour

1 egg, beaten

3 tablespoons extra virgin olive oil

Place the potatoes in a saucepan and cover with cold water. Add the bay leaves and salt and simmer over medium heat until cooked through.

Strain, then peel and mouli the potatoes. Turn out onto a clean work surface and form a well in the middle.

Gently incorporate the flour, the extra salt, egg and oil until the dough is uniform and even. Knead gently for 30 seconds. The dough should be soft, but still hold its shape. It should have an even consistency with no cracks. If the dough is sticking to your hand, add a little more flour.

Cut the dough into five pieces and, using your hands, roll each piece into a long roll about 1.5–2 cm (⁵/₈–¾ inch) thick. Cut the rolls with a knife into pieces 3 cm (1¼ inches) long.

Cook in boiling salted water until the gnocchi float to the surface (about 2–3 minutes) and serve with your favourite sauce.

NOTE: Uncooked gnocchi will keep in the fridge for a day or if you have made extra it can be stored in the freezer in an airtight container for two months.