Gnocchi (Potato Dumplings)

The secret of gnocchi, the Italian potato dumpling, is the light, soft texture – for this you need the right ratio of potato to flour.

1. Wash the potatoes thoroughly and cook them tender in their skins in salted water – this way they do not soak up too much water.

2. Peel them while still warm and press them through a potato ricer, then let them cool and steam off for a few minutes.

3. Sprinkle over the flour, add an egg, and with quick movements knead a dough that only just comes together – if overworked it turns rubbery.

4. On a floured board roll out finger-thick ropes, then cut them into roughly 2 cm pieces.

5. Roll each piece lightly along the back of a fork to give it a ridged pattern – this catches the sauce.

6. Drop them into boiling, salted water, and as soon as they rise to the surface cook them for a further half minute, then lift them out with a slotted spoon.

Tip: Cook one test dumpling first – if it falls apart, work a little more flour into the dough.