Steps

1. Peel and remove any eyes from 2 small potatoes (approx. 200g).
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2. Cut the potatoes into 4 pieces and place them in a heatproof bowl.
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3. Cover with plastic wrap and microwave on 600W for 4.5 minutes.
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4. Mash the microwaved potatoes with a fork or masher until no lumps remain.
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5. Add 50g all-purpose flour and 1/4 tsp salt to the mashed potatoes and mix with chopsticks.
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6. Once the mixture becomes crumbly, press it together with your hands to form a dough. (Key Tip! Do not knead; simply press the ingredients together until they form a cohesive dough.)
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7. If the dough is difficult to form due to the potato's moisture content, add a small amount of water to adjust.
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8. Once the dough is formed, roll it into a ball, place it in the bowl, cover with plastic wrap, and let it rest for 5 minutes.
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9. Take out the rested dough and roll it into a long, cylindrical shape.
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10. Divide the cylindrical dough into 18 equal portions.
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11. Roll each portion between your hands to form small balls.
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12. Place each ball on a flat surface, press down firmly with a fork to create a textured surface, then gently roll it off to form the gnocchi shape.
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13. Pour about 1cm of oil into a frying pan.
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14. Heat the oil over medium heat.
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15. When the oil is hot enough that bubbles form around chopsticks inserted into it, carefully add the shaped gnocchi.
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16. Fry the gnocchi, turning them occasionally, until they are golden brown all over, for about 4-5 minutes.
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17. Remove the fried gnocchi from the pan and drain off excess oil.
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18. Transfer the drained gnocchi to a bowl, add 1 tbsp grated Parmesan cheese, salt to taste, and coarsely ground black pepper (if desired).
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19. Shake the bowl to evenly coat the gnocchi with the seasonings.
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20. Transfer to a serving dish and enjoy.
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