Preheat the oven to 180°C. Place the potatoes on a baking tray and bake in the oven for 70–90 minutes until tender, depending on their size. Remove from the oven, cut in half, scoop out the flesh with a spoon and discard the skins. Pass the potato through a drum sieve and weigh out
Bring a large saucepan of salted water to the boil and cook the gnocchi in several batches. Drop the gnocchi into the water; they will float to the surface within 3–4 minutes when cooked. Lift out of the water and plunge into iced water to refresh. Drain and dry on a clean kitchen cloth. If not using immediately, mix through a little extra virgin olive oil to prevent the gnocchi from sticking together. Cover and refrigerate until ready to use.
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