I kg of old floury potatoes are best
300g plain flour
3 large pinches of salt
What to do
Boil the potatoes in salted water with the skin on until they are very, very soft. To test, spike the potato with a knife and if the potato falls off the knife then the potatoes are ready.
Drain potatoes in a colander and rinse with cold water. Peel and mash potatoes.
Place the flour on a working bench and mix in salt. Make a well in the centre and add the egg. Mix with your hands bringing the sides in to form a soft dough. Do not over-mix or the gnocchi will be tough. When mixing the dough fold into the centre and then turn at 90 degrees. If the bench gets a little sticky then sprinkle with flour.
Roll into sausage shape and cut into small pieces. Mark with the back of a fork if you like. I prefer mine as little pillows. Place on tray lined with baking paper and cover with paper towel or tea towel until you are ready to cook.
Fill a large saucepan with salted water and bring to the boil. I cook my gnocchi in batches. Gnocchi will be cooked once they float to the surface. Toss in your favourite sauce and serve. Bon appetito!