Directions

1. Place the potatoes, whole and unpeeled, in a large pot and cover with cold water. Bring to the boil and cook for 25–35 minutes, or until completely tender when pierced with a knife.

2. Drain the potatoes and leave until just cool enough to handle. Peel away the skins, then pass the warm potatoes through a potato ricer, or mash until completely smooth.

3. Spread the potato over a clean bench and leave to steam for 5 minutes. This helps remove excess moisture and keeps your gnocchi light and fluffy.

4. Add the egg yolk and Man Grind, then sprinkle over 1½ cups of flour. Gently bring everything together with your hands, adding a little more flour only if the dough is very sticky. Don’t knead it to death. You want a soft, slightly tacky dough.

5. Divide the dough into four pieces. Roll each piece into a long rope about 2 cm thick, then cut into bite-sized pieces. Leave them as they are, or gently roll each piece over the back of a fork for those classic little grooves.
6. Bring a large pot of salted water to a gentle boil. Cook the gnocchi in batches. Once they float to the surface, cook for another 30 seconds, then lift them out with a slotted spoon. Reserve at least ½ cup of the cooking water.
7. Melt the butter in a large frying pan over medium heat. Add the Cacio e Pepe Seasoning and cook for 30 seconds, until fragrant.

8. Pour in the cream and bring to a gentle simmer. Add the Parmesan and stir until melted and smooth.

9. Add the cooked gnocchi with a splash of the reserved cooking water. Toss gently for 1–2 minutes, until the gnocchi are coated in a glossy, creamy sauce. Add a little more cooking water as needed, as the sauce will thicken quickly as it sits.

10. Spoon into bowls and finish with plenty of extra Parmesan, a sprinkle of Man Grind and a spoonful of chilli crisp.