Gnocchi Mac and Cheese

Directions

• Take extra large pot and half fill with salted water. Add potatoes and bring to the boil, boil until soft.
• Remove potatoes from pot using a slotted spoon as you can reuse this water later.
• Using a fork shredded potatoes into a bowl, allow to cool.
• Spread potato out onto a lightly floured bench, drizzle over egg and 3/4 cup flour and using a butter knife mix through until potato forms a dough like constancy. Scrape underneath and fold through the top using a light hand. If you gnocchi is still a little tacky to touch add the remaining flour.
• Shape the gnocchi into a large log like shape and cut into 8 pieces.
• Take one piece at a time and roll into a thin sausage about the thickness of your thumb. Cut into 3 cm pieces and set aside until you have finished all 8 large pieces.
• Bring the water to the boil and cook in 8 batches, if you are feeling clever you can cook a batch while rolling out the next batch. The gnocchi will float to the top when cooked. Remove from water using a slotted spoon and place in large bowl.
• Repeat until all gnocchi is cooked.
• Cheese Sauce
• To make the cheese sauce, heat butter in saucepan and melt add flour and whisk until smooth.
• Slowly add milk and continue to whisk until thick and smooth. Add cheese and stir until melted in, pour over gnocchi and serve.