Gnocchi is fantastic to make this time of year when we could all do with a bit of warming stodge!

700g Floury Potatoes
1 Egg
225g Flour
1 tsp Salt
Pinch of Nutmeg

First boil the potatoes with the skin on. Let them cool to get rid of some of the water, but make sure the potatoes are still warm or the gnocchi will not bind together. Skin the potatoes then scoop the potato flesh and mash or put through a ricer. Add 1 lightly beaten egg and a teaspoon of salt and nutmeg.

Start adding the flour until it forms a dough. If you put too much flour in, the gnocchi will not taste enough of potatoes. The dough needs to be soft but so you can still work it. Place the mixture on a counter and using more flour, knead lightly until the dough is not too sticky or too firm. Now cut the dough into 3 sections, roll out each section into long cords, then cut into one inch gnocchi. To create more authentic gnocchi, there is a special technique (requiring the use of that specialist piece of kitchen equipment…the fork!). Gently push (with your thumb) the cut gnocchi dough along the prongs so that it rolls the gnocchi into a curve with a hole in the middle. Set the gnocchi on a lightly floured towel until ready to use. If you aren’t going to cook them, put them in a freezer on a tray until frozen, then transfer to a freezer bag.

To cook, bring a pot of salted water to the boil and add the gnocchi. When the gnocchi float to the top, remove. When you’ve gone to this much effort to make it, try serving simply with fried sage in butter and shavings of parmesan, and of course some freshly ground black pepper.