1. Boil the unpeeled potatoes in
sufficient boiling, salted water
until soft. Peel while still warm,
press them through a potato
press or rub through a sieve into a
2. Add enough cake flour to form
a firm mixture and roll this into
sausages as thick as your thumb.
Cut these into slices about 18mm
long and shape the gnocchi by
holding a fork in your right hand
and rolling the pieces, one by
one, against the fork with your
left forefinger. Your forefinger will
create a hollow, while the fork on
the other side will create a rippled
appearance. If you want to freeze
the gnocchi, do so now: place the
gnocchi, uncovered, on a baking
tray and freeze. Once frozen they
can be placed into freezer bags.
3. Cook the unfrozen gnocchi in
boiling, salted water until they
float to the top. Allow to cook for
a further 10-15 seconds before
removing them from the water
with a slotted spoon.
4. Mix the melted butter, seasoning
and herbs and pour this mixture
over the gnocchi. Garnish with
Parmesan shavings and serve.