In a large bowl, combine all the ingredients until they form a soft not sticky dough. Try to handle as little as possible to avoid over working and toughening the dough.

Divide the dough into quarters and roll out into long sausages 2-3 cm thick on a very well floured surface. Be gentle!

Chop into 1 inch long pieces, roll into a ball between your palms then flatten with a fork to give the characteristic ridged appearance to your gnocchi.

Bring a large pot of salted water to the boil then in batches, drop in your gnocchi. They are cooked when they float to the surface – this will be 1-3 minutes depending on how big you made them and how hot the water is. You want a rolling boil to plop them into.

Fish out with a slotted spoon, shaking well to drain. Serve with a sauce of your choice. Why not try my slow cooker full bodied tomato sauce, red or green pesto or some browned butter and sage for an indulgent but simple dinner?

You can freeze the gnocchi raw and cook from frozen – they will take only a couple of extra minutes to do so.