Peel and dice the potatoes. Put into a pot and cover with water. Add the salt. Bring to the boil and then reduce to a simmer. Cook until the potatoes are soft. Drain and leave to cool slightly.

Mash the potatoes or use a stand mixer with a dough hook to break apart. Add in the oil and mix Add in the flour 1/2 cup at a time. Some potatoes are very ‘wet’ and will require a little more flour so use your judgement. The dough needs to be slightly sticky but rolling into a ball.

Divide the dough into 4 and roll into a long log around 2-3cm wide. Cut the log into bite size pieces and using a fork dipped in flour, roll the dough gently over to create an indented pattern. If you have a gnocchi roller, use that instead of a fork.

Bring a pot of water to the boil. Cook the gnocchi in batches for 2-3 minutes until the gnocchi floats to the surface. Drain and add your favourite sauce or just simply a drizzle of more Lupi Organic Extra Virgin Olive Oil.