A substantial form of gnocchi which is suitable either as a starter or as a main course.
Cook the potatoes in boiling salted water until tender.
Stand the pan of potatoes on the lowest possible heat and mash finely with a fork or masher.
Alternatively and this is the best method rub the potatoes through a sieve.
Transfer to a bowl, then work in the flour, butter, beaten egg and salt and pepper to taste.
Knead until the mixture is smooth then, with damp hands, shape pieces of the mixture into small balls.
Drop into a saucepan of boiling salted water and cook until the gnocchi float to the top.
Lift out of the pan with a perforated spoon and transfer to a warm dish.
Top with pieces of butter then sprinkle with Parmesan cheese and serve straight away.