Don't fuss over the dough for too long, and avoid pressing or rolling it excessively, as this can make the finished gnocchi too firm. The dough will stay slightly sticky throughout, so keep dusting it with extra flour as you roll it out.

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

Roll the dough into "snakes" about 1.5 to 2 cm in diameter. Cut the ropes into pieces as large as you like. You can decorate the finished gnocchi with a fork or roll each one over a special grooved wooden gnocchi 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 — it happens almost instantly, cooking barely takes a minute. Lift them out of the water and let them drain.

You can arrange them side by side, let them dry out a little, and keep them in the fridge for a few days. They can also be frozen for later use. But they're best fresh. Before serving, you can lightly fry them until golden.