Potato Gnochi

1.5 kg potatoes
500g flour
1 egg yolk
Tomato pasta sauce

Boil potatoes whole in well salted water. The trick is to get the potatoes just cooked that they are edible but not over cooked or they will soak up to much water later.

Drain, cool, peel then mash.

Spread out flour, put the potato on top and add egg. Lightly knead the mixture until it has just come together.

Divide into three pieces. Roll each piece out to a 1.5cm thick roll. Cut into 1cm pieces.

Boil in well salted water. Remove when floating, or until cooked (some may float before edible)

Serve with tomato sauce.