Directions

1st Step

1. Add 3cm of water to a saucepan and bring to the boil over high heat.

2. Place potato in a metal steaming basket.

3. Place steamer in saucepan (make sure base of steamer doesn't touch the water). Steam, covered, for 15 minutes or until tender.

4. Transfer to a bowl and use a potato masher to mash until smooth. Season with Wild Porcini Salt.

2nd Step

1. Add the egg and stir with a wooden spoon until combined. Then add half the flour and parmesan and stir until combined.
   
   

2. Add the remaining flour, in 2 more batches, until well combined and a firm dough forms. (If dough is too soft, add more flour.)
   

3. Turn onto a lightly floured surface and knead until smooth.
   

4. Line a baking tray with non-stick baking paper. Divide dough into 4 equal portions. Roll 1 portion into a 2cm-diameter log about 30cm long. Use a lightly floured knife to cut into 2cm pieces. Repeat with remaining dough portions.
   

3rd Step

1. Lightly flour your hands and roll each piece of dough into a ball.
   

2. Use your thumb to roll each ball over a floured fork.
   Place on tray.
   

Final Step

1. Bring a saucepan of salted water to the boil over medium heat.
   

2. Add one-quarter of gnocchi (drop onto base of pan in a single layer, but don't overcrowd as they can stick together) and cook for 3 minutes or until they rise to the surface.
   

3. Use a slotted spoon to drain and transfer to a bowl.
   Cover with foil to keep warm. Repeat, in 3 more batches, with the remaining gnocchi.