Piedmontese potato gnocchi

Ingredients

700g	Potatoes (in their skins)
1 tsp.	Salt
100-140g	Plain flour
1	Egg yolk

Method

1.      Steam the potatoes in their skins or microwave on full power until they are cooked about 10-15 INS.

2.      Peel the potatoes & pass through a moil (potato ricer).

3.      Add the salt to the potato & begin to sift in the flour, working it in a kneading motion.

4.      When all the flour has be incorporated roll out the mixture into thin sausage shapes on a lightly floured work surface then cut into 3cm lengths.

5.      Cook the gnocchi in boiling salted water until they float to the surface then cook for 0 seconds more before plunging into iced water.

6.      When cold drain off the gnocchi & coat with a little olive oil to prevent them sticking together.