Once cooked peel the potatoes and usings a potatoes ricer rice the potatoes and leave to cool for 15 to 20 mins

Once potatoes have cooled mix up the egg and make a well in the middle of the potatoes and add the egg and mix a little very lightly

Add salt and pepper to the flour and using a sieve sprinkle the flour over the potatoes and then sprinkle the parmigiano cheese over the flour

Now using the dough scraper slowly combine the mixture together slowly forming a dough then gentle using your hands mix lightly together and knead trying not to heavily knead the dough as it make the gnocchi heavy and dense

Using either a gnocchi block if you don't have usena fork take each little chunks and push and roll off the block of fork to make a ridge design keep dusting with flour as u go

Once complete you can cook in boiling salt water they cook super quick takes 2 mins to cook they rise to the top once they are cooked these little potatoe dumpling can be added to your favourite pasta sauce after they have been cooked or with pesto or cooked in a pan with butter and sage then topped with parmesan or parmigiano belissimo enjoy

Tip if not cooking all place on a floured cookie sheet and freeze for 10 mins so they don't stick together then bag up and use straight from the freezer when needed