TIMES, YIELD and INFO:
Makes: 4 servings
Preparation time: 30 minutes
Cooking time: 40 minutes

INGREDIENTS (US):
2lb floury potatoes - the white ones for baking (check the tips for extra info)
11oz cup strong four, or bread four

When measuring ingredients, make sure that all the measurements are level. Tis means discarding the ingredients that rise above the rim of the measuring cup, tsp, tbsp .etc. The back of a knife works perfectly for this.

INGREDIENTS (International):
1 kg floury potatoes - the white ones for baking (check the tips for extra info) 300g strong four, or bread four

TIPS:
- Potatoes can be waxy or floury and this classification depends upon their dry matter content. A high dry matter content makes a potato floury and a low dry matter content makes a potato waxy. For this reason floury potatoes are the best option for gnocchi, because due their dryer texture, less four will be needed to achieve the right consistency.
- Te perfect potato varieties for gnocchi are Maris Piper, King Edward and Russet.
- A perfectly made gnocco will have traditional furrows in which the sauce clings. Te gnocco will also have a hollow side in which the sauce remains trapped.
- Gnocchi can be made into any shape. However, the traditional one described in this recipe, will hold the most sauce.
- Gnocchi do not keep well in the fridge for more than one day and cannot be frozen unless you follow some specific rules.
- The best way to preserve gnocchi is to freeze them. To do this, plunge them into boiling water for one minute and drain them. Ten, line a baking sheet with some greaseproof paper, space the gnocchi evenly onto its surface and place the sheet into the freezer. After a few hours the gnocchi will be frozen and ready to be placed in a freezer bag and stored. To cook frozen gnocchi, simply plunge them into boiling water. They are ready when they rise to the surface.