Directions

1. Boil the potatoes: Place the floury potatoes (1 kg) in a large pot of water and bring to the boil. Cook over a medium heat until tender (about 20-30 minutes). Drain the potatoes, allow them to steam briefly, then peel them while they are still hot.

2. Mash the potatoes: Place the peeled potatoes in a bowl and use a potato masher or press to turn them into a fine puree. It is important that there are no lumps left.

3. Make the dough: Transfer the mashed potatoes to a clean work surface. Add the flour, egg, salt and a pinch of nutmeg. Mix everything together well with your hands until you have a smooth dough. Be careful not to knead the dough for too long, so that the gnocchi stay soft.

4. Resting the dough: Wrap the dough in cling film and let it rest for about 30 minutes. This helps to improve the texture.

5. Forming the gnocchi: Divide the dough into portions and shape them into rolls about 1-2 cm in diameter on a floured work surface. Use a knife to cut off small pieces (about 2 cm). Lightly press each piece with a fork to create the characteristic gnocchi shape and texture.

6. Cooking the gnocchi: Bring a large pan of salted water to the boil. Add the gnocchi in batches to the boiling water. They are ready when they rise to the surface (after about 2-3 minutes). Remove them with a slotted spoon and leave to drain.

7. Serving: Serve the gnocchi with a sauce of your choice, for example a tomato sauce, with pesto or in butter with sage.