Gnocchi

Cook the unpeeled potatoes in a pan of boiling salted water for 30 minutes until soft. Drain and allow to cool slightly for you to handle. Peel the potatoes and mash or press through a potato ricer into a bowl. Season with salt then beat in the egg yolks and flour into the potatoes, a little at a time. This will form a smooth, slightly sticky dough.

Tip out onto a well floured board, then roll the dough into long sausages about 1cm thick, cut into sections about 2cm long. Place each piece on a fork and press down with your thumb and roll onto board, leaving grooves on one side of the gnocchi.

In a large pan, bring the water or stock to the boil and add gnocchi, about 40 at a time and cook until they rise to the surface. Then cook for another 50-60 seconds; remove with a slotted spoon to a large bowl, keep warm while cooking the remaining gnocchi. Repeat this procedure until all the gnocchi are done.

Serve with a simple tomato sauce with basil, extra virgin olive oil and parmesan cheese.