Instructions: Peel and boil the potatoes until they are very soft, and then mash or pass them through a sieve or mouli. Add eggs, salt and pepper to taste, and flour, adding as much as necessary to form a dough. Knead until the dough is soft and pliable. Roll fist size portions into a long sausage about the thickness of a thumb.

Cut the dough into small pieces about 2cm. long.

Make sure the dough is well floured. Press with a fork to develop a pattern, if desired. Boil in rapidly boiling, salted water until the gnocchi rise to the surface of the water - a sign that they are cooked.

This should take no longer than 3 minutes, probably less.

Serve with any sauce or bake as described above.

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