Enjoy step by step Gnocchi recipe which are small potato dumplings most commonly associated with Italian cuisine. I think each nationality has some type of potato dumplings and gnocchi just happens to be the Italian version. They are often considered a type of pasta and can be served with traditional pasta sauces, although they are really a pasta alternative and can be served in many different ways. One of the best things about gnocchi is its versatility: like pasta, gnocchi can also be coloured with ingredients such as spinach and squid ink. By making beetroot gnocchi to the dough turning into lovely pink dumplings.

1. Preheat the oven to 180°C/gas mark 4.

2. Place the potatoes on a baking tray and bake for 30-40 minutes (depending on their size) until completely cooked through.

3. While they are still hot, cut the potatoes in half and scoop out the flesh, pushing through a drum sieve or potato ricer into a large bowl.

4. Fold in the egg, followed by the flour and salt so that the mixture comes together as a dough.

5. Turn out on to a clean work surface and fold over a couple of times to ensure all the flour is fully incorporated.

6. Cover the dough with a tea towel or cloth to stop it from drying out while you work with it in portions.

7. Take a quarter of the dough and roll into a 2cm thick sausage shape, then cut into 3cm pieces of gnocchi.

8. Roll each piece on a gnocchi board, or along the back of a fork, to create the traditional indentations, then transfer to a lightly floured tray. Repeat with the rest of the dough.

9. Bring a wide, shallow pan of salted water to the boil, then reduce to a simmer and whisk the water to create a whirlpool effect.

10. Gently roll the gnocchi into the water and cook for 2–3 minutes, or until the gnocchi float to the surface.

11. Drain the gnocchi from the pan - these can be served now with a sauce, baked or pan-fried. They can also be stored for later, simply refresh the cooked gnocchi in iced water for 2 min, then drain well and mix with a little olive oil and store in an airtight container in the fridge for up to 2 days.

TIPS:
You can boil potatoes and mash then, it's perfect OK too.