Potato Gnocchi.
3 medium to large potatoes , leave skin on and boil under soft.
When cool , peel off the skin and mash , add 1 egg and a tablespoon of Parmesan cheese ( fresh or powdered)
Place approx 1 1/2 cups plain flour on a board and gradually knead in the potato mix. Add more flour until the dough is just manageable . The trick to good gnocchi is to just add enough flour to roll out into sausage shapes , dough should be slightly sticky. Cut small pillow shapes and place on a lightly floured board.
To get a good sauce wash the mince in a sieve and break it up. Squeeze out excess liquid .
Place all ingredients in your SC .
Cook on high about 1 1/2 hours.
Add the gnocchi and cook with the lid off a further 1/2 hour on high.
Serve with grated Parmesan on top.