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Ingredients
Method
1.Cook potatoes slowly in their skins in water. Peel and dry out in oven to remove moisture.
2.Puree potatoes in a mouli or ricer.
3.Put puree in mixer with paddle blade on slow speed and add butter, cheese, egg yolk and salt. Add flour until the dough stops sticking to your fingers.
4.Pull dough out and roll on a workbench dusted with semolina into 1cm thick logs, then cut at 1-inch intervals with a spatula. Roll each ball along the tines of a fork to form gnocchi shape.
5.Blanch in boiling salted water until they float.
For variety, add 1 teaspoon of any finely chopped herb you wish, such as rosemary, thyme, sage or oregano, to the gnocchi dough. Potato should be mashed while hot, but it can be cooled slightly before being mixed with remaining ingredients.
Note
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