Directions

1. Peel and boil your 900gms of agria potato until soft. Strain and let them steam dry for a few minutes to get rid of excess water.
2. Mash with masher or a potato crusher if you have one.
3. Allow to cool- 10, 15 mins.
4. Add flour, salt and parmesan together and mix through so it is all dispersed.
5. If you have a mixer add the paddle attachment to it and add the potato.
6. Slowly, add the dry mixture and the eggs alternatively.
7. DO NOT let it stir for long, only until it is all combined. Mixture should be slightly sticky to touch but hold a ball shape.
8. Pop a large pot on to boil with some salt and reduce to a simmer.
9. Tip onto a floured bench and roll into 1-2cm round “sausages”.
10. Cut your desired shape of gnocchi. I tend to pinch it with two fingers lightly and cut just behind where I have pinched to get a “pillow” looking shape but you can just do long ones as long as they are similar size.
11. In batches add to boiling water for TWO MINUTES, or until they float.
12. Scoop them out with a holey spoon or sieve and add to a try with some olive or canola oil to coat them. Allow to cool at room temp. There is no need to ice them once they are out of the water.
13. Once cool all they need it to be fried off in some yummy butter and add your sauce!