Start by filling a medium-sized pot with water and bringing it to a boil.

While your water is heating, peel the potatoes and cut them into rough chunks. They don’t need to be perfectly even, just avoid making some too large and others too small. Give them a quick rinse to remove any dirt, but don’t leave them soaking.

Once the water is boiling, carefully add the potatoes using a sieve or slotted spoon. Cover the pot and cook for around 10 minutes, checking from the 8-minute mark. They’re ready when a fork slides in easily. You can also remove the lid halfway through if needed. Drain them straight away and make sure no excess water remains.

While still hot, pass the potatoes through a vegetable mill or potato ricer directly onto a clean work surface.

Spread the riced potato out with a fork to let the steam escape, then leave it to cool until just warm to the touch, not hot and not cold.

Bring the potato together into a mound and create a small well in the center. Crack the egg into it and lightly beat it with a fork or your hand.

Start mixing the egg into the potato using one hand or a fork, keeping the other hand clean. Once combined, add the flour and begin bringing everything together.

Using both hands, gently press and fold the mixture. Knead lightly using the heel of your palm until it forms a soft dough and most of the crumbs are incorporated. A pastry scraper can help gather any loose bits from the bench. Once it comes together, shape it into a large log.

To check if it’s ready, press the dough lightly with your finger, it should feel soft without sticking. You can also cut a small piece, if the inside doesn’t cling to the scraper, it’s ready.

Clean and dry your hands, then cut off a manageable portion of dough. Keep the remaining dough covered with an overturned bowl so it doesn’t dry out.

On a lightly floured surface, gently roll the dough from the center outward into a long rope, keeping the thickness even from end to end. Continue until all the dough is rolled or you run out of space.

Line trays with baking paper and dust them lightly with flour.

Start with one rope if you’re new. Using a pastry scraper or knife, cut it diagonally into small pillows. Gently separate the pieces and dust them lightly with flour so they don’t stick, then transfer them to the tray.

As you get more confident, you can line up 3 to 4 ropes and cut them at the same time. If you want to create the classic ridges, take each piece and gently roll it over the back of a fork or a grater using your thumb, pressing lightly as you move it forward. This gives the gnocchi texture, helping the sauce cling better.