• Pressure cook the potatoes for best texture and flavour; cool
• Peel potatoes; put through a potato ricer
• Place on pasta making board or good working surface
• Make a well in the centre of the potatoes; add the flour over the potatoes
• Crack the egg into the well: mix the egg with your fingers, incorporating the potato flour mixture as you extend into the walls of the well
• Combine all ingredients; knead gently a couple of times
• Lightly flour the working surface
• Section off small portions of dough: roll into even ropes
• Cut into even bite sized pieces

Making the Gnocchi Shape:

• Using a fork, place a portion of the dough on the fork
• Place your thumb in the middle of the dumpling, and roll it back off of the tines of the fork in a rhythm that indents a hole in the back for capturing the sauce and tine marks in the front
• While making dumplings, sprinkle flour over them and place on parchment covered cookie sheet, not touching
• Cover with a towel until ready to cook, or freeze on cookie sheet and transfer to a ziplock bag (label and date) for later use