Potato Gnocchi

I made these out of this month's Recipes+ page 6. They are so good! And are one of KISA's favouites. It makes a lot so I have half the mix in the fridge. It means I will have to make Gnocchi again over the weekend as I don't think it will freeze well. Mashed potato tends to go a bit watery when frozen. You can serve it with your favourite sauce, I made a creamy garlic sauce out of what was in the fridge which was quite tasty.

4 large potatoes (1.2kg) equal size unpeeled
1 egg yolk
1 1/4 cups plain flour
Pinch of salt to taste

Place poatoes in a large saucepan and cover with cold water.
Cover with lid and bring to the boil. Uncover and cook for about 25 minutes until tender. I could have cooked mine longer as my spuds were quite big so there were some hard spots. I tested with a metal skewer.
Drain and cool potatoes a bit and peel the skins off. They will come off easily but boy spuds hold their heat well!!
Push potatoes through a wire seive so they are smooth. Season with salt. Add the flour and egg yolk and mix up well till it forms a dough. I used my hands by this stage.
Divide into two and put half aside unless you are feeding 6 people. Divide remaining dough into half and roll into a log about 30cm long on a floured surface. Cut the log into 3 cm pieces though I think you could make them smaller. Roll each piece into a ball, then press the tines of a fork into one side. Place on a floured plate or a tray.
Bring a pot of boiling water to a boil, and boil for 2 - 3 minutes until they float to the top. Remove with a slotted spoon and put aside. If you are making up the whole recipe, you will have to do this bit in batches.
Serve with the sauce of choice. We like creamy garlic prawn and Pesto Spinach sauce.

Pesto Spinach Sauce sauce:
1 quantity of cooked gnocchi
4 rindless rashers bacon, chopped
300ml of cream
1/2 cup chicken stock
1/2 cup sun dried tomato pesto
250g frozen spinach, thawed
3/4 cup mozzerella grated
1/2 cup shredded parmesan

Place cooked gnocchi in a greased rectangular pyrex dish.
Heat a medium frypan and fry the chopped bacon till crisp. Add cream, stock and pesto. Bring to the boil.
Reduce heat, simmer for 4 - 5 minutes till thickened slightly.
Stir in spinach. Add sauce mixture to gnocchi, stir to combine.
Top with cheeses.