Gnocchi from scratch, not for the first time ever, but I seem to recall that my previous attempt a few years ago was not  a great success. Having found a step by step method by Antonio Carluccio in my new Folder Of Good Stuff I had to try again. I baked nearly 1 kg of spuds in the oven, which seems like a lot, but when peeled really not that much is left- I had about 450 g of mash. To that I added 110 g of 00 Italian flour and 1 egg.  Rolled the dough and shaped into gnocchi, cooked in lots of salted water. A super simple sauce was waiting in an adjoining pan- a chunk of St Agur cheese melted with a bit of butter and a splash of milk, a touch of black pepper.

We both liked the end result. Pizia had 1,5 of them too. I liked the texture, but I think what could be improved is maybe that roasted mash, maybe I could put the spuds through the ricer. The sauce will be different next time too. There will be next time, that’s for sure.