Your Recipe

Recipe Instructions:

Ingredients
1 kg red delight potato boiled skin on
3 cup plain flour
1 egg
1 pinch salt and pepper

Method
Peel and mash cooled potatoes and place in a large bowl.
Add flour, egg and salt and pepper to taste. Combine well.
Knead lightly until dough is manageable and not too sticky.
Add a little more flour if the dough is too moist.
Break off a portion of dough and roll to 1 cm in thickness on a floured board. Cut into 3 cm lengths and indent each piece on a fork.
Place on a floured tray until ready to use.
Continue this process until all the dough is used up.
Cook the gnocchi in batches in a large pot of salted boiling water.
Remove with a slotted spoon as they rise to the top.
Serve with plain tomato pasta sauce and parmesan cheese.