Gnocchi are gorgeous little potato dumplings from Italy, which can be served like pasta with sauces. They're comforting, filling and delicious as a warming meal.

Take 500g of potatoes - they have to be floury types like King Edward or Maris Piper, rather than waxy types - and steam or boil them with their skins on until they are cooked. Allow them to cool a little and then peel them. At this point you should mash them - you can use a potato masher but do make sure you get rid of all lumps, it might be best to use a ricer - and then allow to cool a little. Add a beaten egg, and then slowly add sieved plain flour, a spoon at a time, until a smooth, soft dough is formed. Stop adding the flour at the point at which the dough stops being really sticky.

Take a handful of dough at a time and roll each into a long cylinder, about an inch thick. Cut this into square dumplings and press a fork lightly into the top of each to make three grooves (this holds the sauce you serve them with), place them on a floured surface or baking tray and dust lightly with flour. You can cook them straight away or let them rest for a couple of hours - no longer. To cook them, put them in a large pot filled with boiling water and a couple of good pinches of salt, and wait until they start to rise to the surface. The moment they do, remove them with a slotted spoon. Serve with herb butter, tomato sauce, or anything else that takes your fancy.