When making gnocchi rather steam your potatoes than boil them to avoid the potatoes being too watery.
Use 500g potatoes and once they are cooked, mash them with a ricer, food mill or potato masher, not a blender. Put the mashed potatoes in a bowl and add 1 egg yolk and 20ml grated Parmesan. Gradually mix in about 90g cake flour. We prefer using our hands as it’s easier.
Once a loose dough has formed knead it gently on a lightly floured surface. Make sure that the dough is pliable but not sticky. Divide the dough into balls and, working one ball at a time, roll to form a long sausage. Cut into 2cm discs. Take one disc at a time and roll the outer surface over a flat grater to form ridges. Continue until all the dough has been used. Cook the gnocchi in plenty salted boiling water until they rise to the surface. Remove with a slotted spoon and place on a sieve to drain before adding your desired sauce.
• Knead only enough to just bring the dough together.
• Do not add more flour than is necessary.