1. boil the potatoes in water (no salt added) [Photo24693]
2. once they have boiled for about 20/25 mins check with a toothpick if the centre of the biggest one is soft. Some of them will have broken down a bit, this is still fine
3. strain them and allow them to cool down for about 10 mins until you can handle them with bare hands
4. peel the skin off each one of them, this should easily come off without having to use a knife
5. then pass them all through the potato ricer into a bowl or floured surface
6. add a pinch of salt and start kneading in the flour by half
7. once the first half of the flour is mixed, knead the rest in
8. form a ball with the dough you obtain and set to rest for about 10 mins
9. take a piece off the ball and roll it out so that it has the shape of a long sausage and cut with a knife
10. you can then press each gnocco gently on a floured fork to give it a pretty ridge
Note: The standard recipe calls for 1kg of potatoes and 300g of flour. However, as this type of potato doesn’t retain much water, I will try adding less flour next time to see if this has an impact on the softness of the dumplings. I have seen recipes that only call for 200g of flour as opposed to 300g, so I’m all up of trying again since I had such a good result this time.