Step 1

Mix the gnocchi ingredients together in a big bowl to form a soft, just-sticky dough. Don’t over mix. Turn out onto a well-floured surface.

Step 2

Divide dough into six portions, then roll each into a 3cm-thick log. Cut into 2cm lengths, dusting the little pillows with flour as you go.

Step 3

Bring a large pot of salted water to a rolling boil. Cook gnocchi in batches, dropping handfuls of the little dumplings into the water and cooking for 4-5 minutes only (they will sink then rise to the surface), removing with a slotted spoon and transferring them directly to serving plates.

Step 4

To serve, add a splash or olive oil and some chopped basil or parsley or tomatoes to the dumplings.

Step 5

Serve with grated parmesan and a squeeze of lemon juice.