Don't fuss over the dough for too long, and avoid kneading or rolling it too much, as this can make the finished gnocchi too dense. The result will be a dough that stays slightly sticky throughout, so keep dusting it with extra flour as you roll it out.

Work quickly and don't worry if the dough gets softer and stickier as you go. That's exactly why you should work as fast as you can, on a well-floured surface.

Roll the dough into 'snakes' about 1.5 to 2 cm in diameter. Cut these into pieces as large or small as you like. You can finish the gnocchi by pressing them with a fork or rolling each one over a special grooved wooden board, or you can simply leave them plain and smooth.

Drop the finished gnocchi straight into boiling salted water. They're done as soon as they float to the surface, which happens almost immediately — cooking barely takes a minute. Remove them from the water and let them drain.

You can lay them out side by side, let them dry a little, and store them in the fridge for a few days. They can also be frozen for later use, though they're best fresh. Before serving, you can give them a light fry.