Handmade Gnocchi and Beef Ragu

Boil potatoes (unpeeled) until just tender.

They’ll be ready when you prick them with a fork and it slides in easily.

Drain and set aside to cool.

Once cool, remove potato skins.

Add salt for seasoning and then purée the potatoes.

Add chopped basil.

Add flour, half a cup at a time, to the potatoes to make a dough.

Ensure that the mixture is not too wet or too dry.

If wished, you can add Parmesan or tomato purée at this stage, to change the flavour of the gnocchi.

Turn potato dough out onto a floured board and cut into four even pieces.

Make a log from each piece about 2 cm wide.

Cut each log into pieces about 1.5–2 cm long.

Make a small ball from each piece and press onto the tines of a fork to get the traditional oval gnocchi shape.

Set aside on a floured dish until you are ready to cook.

To cook gnocchi, simply bring a large saucepan of salted water to the boil and add a few at a time.

When cooked, they will float to the surface.

Remove with a slotted spoon and set aside in a warmed serving bowl.