Ingredients

Steps

• Boil the potatoes in their skins in well-salted water.
• Cool and skin the potatoes.
• Dry mash the potatoes and season them.
• Pile the potatoes onto a floured board.
• Make a well and add a small amount of the sifted flour, then the egg, and sprinkle on the olive oil.
• Quickly work the mixture to incorporate the flour, adding more as you do so.
• Poach the dumplings in small batches in lightly simmering water until they pop up to the surface, which takes about 5 minutes.
• Scoop them out with a slotted spoon, drain, and slip into a soup tureen or individual serving dishes.
• You will end up with a soft, light, yet firm dough that is easy to mould.
• Leave to rest for 20 minutes.
• Place a large pan of water to boil.
• Divide the mixture in half and roll each half into a long thin sausage.
• Chop into 2.5 cm pieces.
• Carefully roll each gnocchi round the prong of a fork to make a slight curl.