Potato gnocchi

Choose potatoes about the same size and place in a pan of cold water. Bring to the boil then simmer for 45 to 60 minutes. When potatoes are dry and hot, peel and mash with a mouli, potato ricer or masher.

On a board or working surface make a well with 3/4 of flour then add potato, eggs and a pinch of salt.

Mix well then knead and as soon as the dough comes together, stop adding flour (excess flour will make the gnocchi hard and chewy). Let dough rest for 10 to 15 minutes.

Dust hands and board with flour; flatten the dough into a loaf shape.

Cut the dough into rounds about 1.5cm thick. Dust again and roll each piece lightly until cylindrical.

When you have made three at a time, cut them into little nuggets of dough, lightly dusting at all times. They don't need to be perfect - it is nice when they look rustic - but should be the same size to cook properly.

Press and roll each piece with your fingertip to create a curl. Remove excess flour. Boil large pot of salted water, put gnocchi in and keep stirring until they rise to the surface after a minute or two. Drain and add your favourite sauce.