Wash and peel your potatoes then slice into 3cm chunks.
Cook in a large pan of boiling salted water for 12 minutes, or until tender.
Drain the potatoes then return to the pot over low heat to steam dry for 1 minute before mashing well.
Taste and season to perfection with sea salt and black pepper, then tip on to a clean work surface.
Fill a large pot with water and place on a high heat to bring to the boil.
Use your hands to scrunch the flour with the potato before turning out onto the bench.
Use a tablespoon to scoop away small pieces of dough, roll gently between your palms and lay on a flour dusted surface. Continue until all the dough has been used.
Leave the balls as is or gently squish them with a fork to leave lines in the top which will catch sauce.
Drop gnocchi into the boiling water for 1 minute, or until they float before using a slotted spoon to remove them from the pot straight into a dish for use or add to a bowl to divide once all gnocchi are ready.
Serve the potato dumplings with your choice of sauce.
Cherry Tomato confit
2 punnets cherry tomatoes stemmed
2 cups olive oil or more
4 garlic cloves smashed
½ cup fresh sprigs basil leaves or another fresh herb like thyme or oregano
1 tsp sea salt
Preheat oven to 150C
Lay tomatoes, herbs and garlic in a roasting tray then cover with oil.
Bake for 30-45 minutes, or until they begin to wrinkle up and become a little light brown around edges (mine was ready in about 40 minutes. I gave the tomatoes a stir a couple times to make sure they were evenly roasting).
When the it cools down, transfer the tomatoes and oil into a sterilized jar (or airtight container). I keep the garlic and herbs, but toss out if you do not want to store with tomatoes. Make sure they are completely covered by the oil, to prevent air from reaching the tomatoes.
Let tomato mixture cool to room temperature before storing with oil and accumulated pan juices in a sterilized jar (or airtight container). Can be used for up to 1 week (maybe longer).
Rustic Roast Pumpkin and Parmesan Sauce
½ butternut, peeled and chopped into 3cm pieces
4 garlic cloves crushed
4 tbsp olive oil
¼ cup parmesan
½ cup pouring cream
Roast pumpkin, oil, garlic at 200c until caramelised and soft (25-30 mins)
Transfer pumpkin and garlic to a pot and squash with a fork.
Add cream to thin out and flavour with parmesan and nutmeg.
Season to perfection.
Spread over the base of a plate, drop gnocchi on top.
Drizzle with oil and top with toasted sunflower seeds and crisp sage
Pesto and Walnut
Shop bought pesto, spinach and toasted walnuts
In a pan heat oil and garlic
Drop in handfuls of English spinach to wilt.
Stir though pesto until warm.
Drizzle and dot across gnocchi and finish with toasted walnuts
TIP: Make sure you choose a floury potato such as our local Royal Blues for best outcomes.