Gnocchi is fairly simple to make. You don't need to follow the exact quantities, do it by eye. You can also boil the potatoes - but because of the higher water contain (less moisture in gnocchi, the better) you might need extra flour.
4 med potatoes
1 cup plain flour (approx.)
pinch of salt
1 egg
Method
1. Roast the potatoes in a moderate oven for approx. 1 1/2 hrs or until cooked. Cool the potatoes to the touch.
2. Peel and place the potatoes into a large bowl and mash.
3. Make a well add a 3 tablespoons of flour, egg and salt. Mix until combined. If it's too wet add more flour and mix until ready.
*The dough is really when it forms a ball and springs back to the touch
4. Refrigerate for 30mins-1hour.
5. On a floured table, divide the dough into quarters. Roll each quarter into a thick log and using a floured knife cut the log into rectangles (doesn't matter how big or small it is). Using a floured fork, press it gently on the gnocchi.
6. To cook. Put a large pot of water to the boil and drop the gnocchi in (not too many at a time). They are ready when they float to the surface.
