Peel and 1/4 potatoes. Boil until very tender, drain well, and mash or push through a sieve until very smooth. Add sifted flour and salt and lightly beaten egg; mix well. Turn mixture out onto lightly floured surface and knead for 2 minutes.
2
Take 1/4 of mixture and roll into sausage shape 2.5cm diameter on floured surface. Cutrolls into 2.5cm lengths.
3
With 2 fingers, press each gnocchi against cheese grater (on the spiky part) to roughen the surface on one side. At the same time make a dent in the other where the fingers press, this gives the traditional gnocchi shape. Repeat with remaining gnocchi.
4
Place 1/4 of the gnocchi in a large pan of boilingsalted water. Gnocchi will go straight to bottom of pan; when gnocchi rise to the top of water, boil for 1 minute then remove from pan. Repeat with remaining gnocchi in batches.
5
Place gnocchi in serving bowl and top with your favourite pasta sauce.
