Gnocchi

Method

Boil the potatoes in salted water until tender, then peel and mash them whilst still warm until completely smooth. Allow to cool slightly, then work in the flour, egg, salt, pepper and nutmeg until a soft dough forms. On a floured surface, roll the dough into long ropes approximately 2cm in diameter, then cut into 3cm lengths. Bring a large pot of salted water to a rolling boil and gently drop in the gnocchi in batches, stirring carefully. Cook until they rise to the surface and remain there for 1-2 minutes, then remove with a slotted spoon. Meanwhile, melt the butter in a large frying pan, add the sliced onion and cook until golden and caramelised, then stir through the breadcrumbs until toasted. Toss the cooked gnocchi with the crispy onion and breadcrumb mixture, serve with a generous dollop of soured cream on top, and season to taste.