Potato Gnocchi

It is not easy to make potato gnocchi - Italians say that you need to “feel” the right consistency of the dough rather than measure out the exact quantities of ingredients. The type of potato is very important: floury varieties like King Edward need the addition of flour and egg to moisten them; waxy types, like the Desiree shown here, only require flour. Keep the amount of flour to a minimum, just enough to hold the potato together - too much will make the gnocchi heavy. Cook the potatoes in their skins to reduce the amount of moisture they absorb.