First Up: Get ready with all the aforementioned ingredients and start on working with…Peel off & Mash the boiled Potatoes, while still hot enough- Ensure, that not a single granules of lumps should be therein it- If aren’t sure much then, pass it once through the sieve and get its absolutely nice, smooth & creamiest texture of it

Then, using your hands: Add in the Flour (You can gauge it yourself how much is required to knead it to a smooth yet a firm though), however I’ve already shred a certain proportion of it but it can be plus or minus & may not be exactly the quantity given which’s just for the reference- That’s completely dependent on the quality & moisture content of your boiled potatoes

Post kneading the dough: It should yield you a such a nice, supple yet a firm texture of it…Now, comes the shaping part of it- Refer to the pics given down below 👇🏻
Also, while kneading the gnocchi dough- Use a flat tsp of Salt, for sure

Now, dust your work station with some flour to avoid it sticking at all…Divide the entire dough into 4-6 halves & then roll out, each one of that into roughly about 2 cm thick & 2 cm long elongated cylinders- Slice/Cut up now each of these cylinders into about 1” long pieces, roughly again- There isn’t any hard & fast rule if it’s slightly bigger or smaller-
However, 1” long pieces are the standard size for these

Refer to the pics given down below 👇🏻 for better clarity in your understanding- Now, press & roll out, each of these cut up slices onto & over the tines of the fork, mentioned in the list- Gnocchi doesn’t have any specific shapes in particular, however this method is followed in order to retain the sauces & the spices, herbs when it’s cooked into various different dishes 👍🏻

Time to bring a large & heavy bottomed pan over the high flame & fill it up almost until the brim & add some more salt to it- When the water is ruffled boiling, add in the shaped Gnocchis to it, in Batches (usually, the quantity mentioned herein- should call for about 2 batches, depending on the size of your pan/pot)

Once the gnocchis are done we need to take them out from the water- The indication for the same is, it’the float on the boiling water surface when properly cooked- It takes about a couple of mins time or just about 2-3 mins perhaps…
Strain them with a slotted spoon or spatula…

Now, directly we need throw them into the wok/frying pan/kadhai, for the Gnocchi Piedmontese: For that: Heat up the pan with the measured butter & wait until it melts- In goes the finely chopped onions, garlic with a little salt, to sauté until the raw smell goes off & turns aromatic- Right time to now throw into it the cooked gnocchis & continue sautéing until nicely combined and well incorporated

Add in the milk & cheese (flame to be low at this point), the dry herbs, chilli flakes & finally, the finely chopped parsley or basil- Give it all a nice mix and a couple of tosses….Until they’re all nicely coated with the rich creamy white sauce & the Italian Herbs…

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Once done ✅ checkout on the seasoning part to be sure- In case, any adjustments required can be done at this point- Turn off the flame and allow it to sit on the hot oven to settle down a bit, with the lid on for sometime now…

Garnish it with some more chopped parsley and herbs and perhaps a fresh Sweet Basil Sprig….Transfer it to a separate bowl/plate/serving platter- Garnish it your own way in accordance to your preferences…

READY TO SERVE & ENJOY 💁🏻‍♀️