Light and pillowy gnocchi is what you’re aiming for and there are a few things you can do to give yourself the best possible chance of achieving this.

Working the dough more than necessary should be avoided as overworking the dough can work up too much gluten in the flour. You should mix the flour into the potato mixture until it is just combined, not a moment longer. Also, while it may take longer, baking the potatoes (rather than boiling them) is how you can really reduce the risk of heavy, gummy gnocchi.

Serves 4
975 g Sebago potatoes
400 g ricotta
225 g plain flour
2 eggs, lightly beaten.
Extra butter, for crisping the cooked gnocchi

1. Pre-heat the oven to 190 C. Place the unpeeled potato directly on the oven racks and bake for about 1.5 hours until the potatoes are soft when pierced with a metal skewer.
2. While the potatoes are still hot, cut them in half and pass them through a potato ricer in to a large mixing bowl, discarding the potato skins.
3. Add the ricotta, flour, eggs and season with plenty of salt. Mix with your hands until everything is just combined.
4. Tip onto a clean work bench and divide the mixture into 4 equal portions. Roll each portion into logs that are approximately 1.5 cm in diameter. Cut into 2.5 cm lengths and and cook in 2 batches, in a large saucepan of boiling salted water until the gnocchi float to the surface (approx. 2 minutes).
5. Remove the gnocchi with a slotted spoon and place them on a lightly oiled baking sheet.
6. Brown some butter in a fry pan and crisp the gnocchi before serving it with your favourite pesto or pasta sauce.

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