Natasha gave us this recipe along with some handy hints: the gnocchi shouldn't be too big and may need longer than 3 minutes to cook. To avoid sogginess, drain and simmer for a few minutes in the sauce they'll be served with.
Makes 4 servings
500g potatoes
1 egg
15g butter, melted
10g finely grated parmesan
150g plain flour
Boil and drain the potatoes, then mash and force them through a sieve. Add the egg, butter, parmesan and enough flour to form a firm dough. Divide the dough into 4 equal parts, roll into 2cm diameter sausages then cut into 2cm pieces and roll into balls. Press each ball with a fork and refrigerate for one hour. Cook the gnocchi, uncovered, in salted boiling water for around 3 minutes (or until the gnocchi float to the surface).