1 kg floury potatoes , such as Maris Piper, King Edward
100 g Plain flour , plus extra for dusting
1 tsp salt
Cook potato in a large pan of boiling salted water for 20 to 25 minutes or until tender
Drain and leave until cool enough to handle, then remove the skins
Mash the potatoes using a potato ricer or masher on to a large clean board
Sprinkle over the flour, season well with sea salt and black pepper, then scrunch and push the mixture together with clean hands
Depending on the potatoes, you may need to add a little more flour
Knead on a flour-dusted surface for a few minutes until pliable, then divide into 4 equal pieces and roll each into a sausage about 2cm thick
Slice into 3cm lengths – this is your basic gnocchi.
Now you can gently roll each piece down a butter pat, the back of a fork or a fine grater to add grooves, which will help your sauce to stick, or simply roll into balls Cook in a pan of boiling salted water for 2 to 3 minutes – as soon as they come up to the surface they’re ready
Serve with a tomato sauce!