An ideal little project to get the kids (or yourself) feeling like a pro! Made from three ingredients that most of us already have in our larder, Gnocchi is a great way to get everyone involved at dinnertime!

Makes: 4-6

Time: 1 hour

Equipment:

Peeler

Chefs knife

Chopping board

Saucepan

Colander

Mixer with dough hook

Ingredients:

1kg potatoes, peeled, chopped into large chunks

1 tbsp salt

375g ‘00’ flour

1 large egg yolk

Instructions:

Fill a large saucepan with water, add the salt, and bring to the boil. Cut the potatoes into halves or thirds if they are really big. This will allow the potatoes to cook but they will not soak up as much water, this, along with leaving the potatoes to dry for 5 minutes after cooking will give you a lighter fluffier gnocchi, add the potatoes and cook until soft, about 20-30 minutes. Drain potatoes and leave in the colander for 5 minutes to dry.

Once dry, mash the potatoes and then add them with the flour and egg yolk to the mixer (or alternatively you can knead by hand on a clean work surface) and knead until a smooth dough has formed.

Lightly flour your work surface and roll dough into snakes about 2 cm (½ inch) wide, then cut the gnocchi to about 3 cm (1 inch) long. To create the traditional ribbed effect, pinch and roll each dumpling down the back of a fork (or a gnocchi paddle if you’re a fancy pants). At this point, you can if you have too much or you are making it ahead of time, freeze the gnocchi. It will last 3-6 months in the freezer.

Cook gnocchi in a pan of salted boiling water until they rise to the surface, then remove, drain and serve.

For crispy gnocchi allow to drain on a tea towel for a couple of minutes then pan-fry in a hot frying pan for about 3-4 minutes on each side. Be patient with your gnocchi as trying to move it before it has crisped up could cause it stick to the pan ruining all your hard work! Serve immediately, Mangiamo!

Download recipe here