Gnocchi (pronounced something like 'nyoh-kee', to rhyme with 'hockey') are little dumplings made from potato and flour (though there are other versions made with other things).

Serves 2

300g potatoes
100g bread flour

Boil the potatoes with their skins on until soft. Remove the skins and mash well, making sure to get rid of any lumps. Leave to cool. When the mash is cool, gradually sift in the flour and knead to make a dough similar to bread dough (it should hold together well and not be too sticky on the outside).

Take small lumps of dough and roll them into little oval-shaped balls about 3cm long, flouring your hands if the mixture gets sticky. Make ridges round the middle of them by rolling them along the prongs of the fork (this is meant to make them hold sauce better).

Bring a pan of salted water to the boil. When the water reaches the boil, add the gnocchi. After two minutes they will float to the surface. Let them cook for a further one minute and then remove them from the water. Let them stand for a minute to firm up before serving.

Serving suggestions: salt, pepper and olive oil; tomato sauce and fresh basil; wilted spinach, pepper and Parmazano; white sauce; vegan pesto; fried mushrooms; vegan pasta sauce of your choice