Wash and scrub the potatoes and prick them a few times with a knife or fork.

Submerge the whole, unpeeled potatoes in a pot of cold water and set on high heat. Boil until potatoes are fork tender (20-30 min).

Once boiled, remove from the water and let cool for 5 minutes. Peel the skins off and mash with either a fork or potato ricer (preferred) into a medium-sized bowl.

Add salt (to taste) and half of the flour. Mix until no more flour remains before adding the other half.

Turn your dough out onto a clean, lightly floured work surface and knead until smooth.

Divide the dough into 4-6 pieces and roll each piece into a long thin, inch-thick strand.

Using the back side of a fork, roll each piece down the length of the tines to create a ridged surface with a small indent on the back side from your finger.

Place each rolled gnocco onto a baking tray that's been lightly dusted with flour.

Cook right away or cover the tray with plastic wrap and store in the fridge for as long as 24hrs.

Once they've risen to the surface, allow them to cook for 15-20 seconds before removing them using a slotted spoon to an awaiting dish or plate. Note: Don't let them cook for too long once they float to the surface because they will become mushy.

Serve by tossing them in your favorite sauces or by pan-frying them in butter for a wonderfully crispy texture.

Once cooked, serve immediately. To store them, place your freshly shaped gnocchi in a single layer on your sheet pan and freeze until solid before placing into airtight sealed bags and storing in the freezer for up to 4 mths.