Gnocchi topping:

A generous dash of Organic Extra Virgin Olive Oil

Handful each of fresh herbs like basil and Italian parsley

1/2 cup Parmesan cheese, grated

How to make homemade Gnocchi:

1. Boil the potatoes with skins still on for about 40 minutes.
2. Take potatoes off the heat once you can pick them with a fold and can traverse through them without resistance.
3. Drain and then peel them.
4. Now smash the potatoes well and then crack the egg over it.
5. Don’t fully stir in the egg, just mix it in so that the mixture becomes sticky.
6. Add 1 cup of the flour in gradually to ensure the dough has a firm (but not dry) consistency. Keep a little flour aside for final gnocchi rolling.
7. Judging the amount of flour can be a little tricky but the less flour you use, the more tender the gnocchi will be.
8. Once the dough is ready, break it apart and roll into cylinders.
9. Cut the cylinders into small pieces.
10. Powder the pieces in remaining flour and mould the pieces into small cylinder shapes.
11. Boil a large pot of water and add a pinch on salt and our olive oil.
12. Add freshly made gnocchi and boil until gnocchi starts to float, this should only take two minutes.
13. Drain gnocchi and drizzle with sauce or a generous dash of our Olive Oil