Italian Potato Gnocchi with Goat’s Cheese

method:

• Boil the whole potatoes in their skins for 25-30 minutes or until tender, drain and allow to cool. Chill in the fridge for a couple of hours or overnight.
• Peel and grate the potatoes and place in a large bowl. Stir in the egg yolk, the olive oil and seasoning and mix well. Add 75g flour and knead into the potato. Add the remaining flour in two batches until a firm dough is formed. Turn out onto a floured surface and knead gently.
• Cut into two portions and roll each into a 2cm diameter log (about 50cm long), then cut into 2cm pieces. Repeat with the remaining dough.
• Bring a large saucepan of salted water to the boil and add half the gnocchi. Cook for three minutes until they all rise to the surface. Remove them with a slotted spoon and repeat with the remaining gnocchi. Stir in the goat’s cheese.