Step 1

Boil the potatoes until tender, about 35-40 minutes, depending on size. Drain and dry off potatoes over heat. As soon as you can hold the potatoes (use a piece of kitchen paper to help here), scrape off their skins and discard.

Step 2

Pass the warm potatoes through a potato ricer directly on to your bench top. Add egg yolks and parmesan cheese, if using.

Step 3

Sift over flour and baking powder. Mix and work lightly into a soft dough. Divide dough into 4 equal pieces and roll each into a long rope. Cut with a lightly floured knife into 3cm pieces. Roll each piece over the back of a fork to make little tracks (this helps to trap sauce).

Step 4

Freeze in layers between sheets of greaseproof or baking paper. Cook gnocchi straight from the freezer.