INGREDIENTS
5 Large Potatoes
2 Eggs
1½ Cups Flour (Plus Extra If Needed)
½ Tsp Salt
Neapolitan Sauce
Fresh Cream
Parmesan Cheese, Grated

METHOD

1. Preheat the oven to 190°C/ 375°F
2. Boil potatoes, unpeeled, in water till soft.
3. Drain and peel potatoes.
4. Mash potatoes using a ricer if you have one. Potato needs to be very smooth.
5. Add egg, salt, flour and mix. If mixture is still sticky add up to an extra ½ cup
   flour till the mixture is not sticky and forms a ball.
6. Bring a large pot of water to the boil. Add 1/2 tsp of salt.
7. Divide potato into 4 portions and roll into a long sausage.
8. Cut on the diagonal like the photo above and roll with a fork to make indentations.
9. Place a few pieces at a time into the boiling water. They will rise to the surface when they are cooked.
10. Place some Neapolitan sauce in a large ovenproof dish. Cover the entire bottom of the dish.
11. Remove the gnocchi with a slotted spoon and place on the Neapolitan sauce.
12. Repeat with the rest of the potato.
13. Drizzle over cream. I use about 200 mls.
14. Grate Parmesan cheese over the top of the cooked gnocchi.
15. Bake uncovered for about 30 minutes at 190°C/ till bubbling and the tops are golden.