Quick Potato Gnocchi (Microwave Method)

This recipe is optimized for speed and uses a microwave to keep the potato dry for fluffy results.

• 450g white potato (1 large)
• 115g - 130g all-purpose flour (plus extra for dusting)
• 1 egg yolk (large)
• 1/2 tsp fine salt

1. Prick the 450g white potato several times with a fork.
2. Microwave on high for 7–10 minutes, turning halfway, until soft.
3. Peel the 450g potato immediately (use a towel) and pass through a ricer or mash thoroughly into a bowl.
4. Let steam escape for 2 minutes.
5. Add 1/2 tsp fine salt and 1 large egg yolk to the warm potato.
6. Gently fold in 115g flour, adding up to 15g more flour if too sticky without over-kneading.
7. Divide dough into 4, roll into 2cm thick ropes, and cut into 2cm nuggets.
8. Roll each nugget over the gnocchi board with your thumb to create ridges.
9. Cook in salted boiling water until they float (2–3 minutes), then drain and serve.

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