Method

1. Peel and steam potatoes (they absorb less water than boiling) until cooked through, remove from the pot and let cool enough to handle. Then pass through a potato ricer or mash thoroughly. Let them cool enough to handle.

2. Spread the potato out on a board or benchtop and add the flour on top. Start with the lesser amount of flour as you can always add more. Less flour will result in lighter potato gnocchi.

3. Add the nutmeg and beaten egg on top. Using your hands, start incorporating the flour and egg into the potatoes. 

4. You’ll get a workout here… knead the dough until it feels ‘springy’. It typically takes about 10 minutes. 

5. Resist the temptation to add too much flour unless it’s absolutely necessary, or it will end up too ‘heavy’.

6. On a lightly floured surface, cut small amounts of dough to roll into ‘ropes’ then cut into pieces (about 2cm), sliding each piece aside then using your index finger to create a small indent.

7. Let the gnocchi rest for 10 to 20 minutes before cooking.

8. In a large pot of salted boiling water, cook the gnocchi - they’re ready when they float to the top. Remove with a strainer and drain well.

9. Serve with your favourite sauce, I like the classic Napoletana sauce made with garlic, olive oil, tomatoes, tomato paste and basil.