Last night’s dinner was gnocchi in browned butter with peas, sage and crushed red pepper. I’ve attempted gnocchi two or three times before but I think these came out the best (bearing in mind that I’ve only ever eaten my own so I’ve really no idea what they should be like).

Gnocchi

1 1/2 pounds starchy potatoes
1 large egg
salt and pepper, to taste
1 cup flour plus more for dusting

Put the potatoes in a saucepan and fill with water to a depth 2 inches above the potatoes. Bring to a boil, reduce heat and simmer 30 minutes or until tender. Let potatoes cool until you can handle them, 15-20 minutes. Peel potatoes and grate into a large bowl and let cool completely. Stir in egg, salt and pepper briefly with a fork. Add flour and mix gently with a fork just until it’s well distributed then knead with your hands until it comes together in a ball. The less you work the dough the lighter your gnocchi will be. Flour a board lightly and roll out the dough into long snakes a little at a time (about 1/6s in my case). Cut into 3/4" pieces and transfer to a lightly floured baking sheet. When all the gnocchi are completed, cook them by dropping into boiling water. Stir once and cook about 60 seconds or until gnocchi float to the surface.