1. For the gnocchi, place the potatoes in a saucepan with lots of salted cold water. Bring to the boil and cook until the potatoes are tender, but not falling apart (about 15-20 minutes depending on the size of your potatoes).
  2. Drain and allow to cool a little. When cool enough to handle, remove the skins. While the potatoes are still warm, mash them until smooth or pass through a ricer, then set aside to cool completely.
  3. Season the cooled potatoes with salt and pepper, stir in the egg yolks and add the flour. Bring the mixture together to form a dough.
  4. On a clean work surface, sprinkle with flour and roll out the dough into long sausage shapes. With a sharp knife cut into dumpling shapes of about 2cm/1in. Set aside.

To serve, drop the gnocchi into a pan of boiling water and simmer until they rise back to the top. As they come to the surface, lift them out with a slotted spoon, drain well and add to the sauce. Mix well taking care not to break up the gnocchi.


Serves 8 to 10

  • 700g/1lb 9oz Desiree potatoes, roughly cut to pieces all the same size and peeled
  • salt and pepper
  • eggyolks
  • 150g/5½oz plain flour