Method
Bake the Royal Blue potatoes in the oven until soft about 30 mins at 160⁰ Celsius.
Allow to cool slightly then remove the creamy potato inside from the skin, placing through a potato ricer.
Add the egg, olive oil seasoning and flour.
Knead to produce a soft dough.
Roll into logs approximately 2cm long.
Allow to rest then portion into small pieces.
With the extra flour, run the small gnocchi balls on a gnocchi wash board or you can use the back of a fork.
Rest the gnocchi on a lined tray in the fridge for 20 minutes.
Place the gnocchi into a deep pot of boiling, salted water with a little olive oil added.