- Place the potatoes in a large pot and cover with cold water. Place the pot over a medium heat, bring to the boil, and cook for 10-15 minutes or until the potatoes become tender. Drain well and allow them to sit for 5 minutes.
- Press the hot potatoes through a ricer or coarse sieve into a large bowl (do not use a hand masher as the gnocchi will be tough and doughy). Sift the flour into the bowl, add the parmesan cheese, and season generously with salt and pepper. Use your hands to mix until just combined. Be careful not to over mix.
- Place the dough onto a lightly floured surface and cut the dough into 6 even pieces. Roll each piece into long sausages about 2 cm thick then cut 1 cm pieces to form gnocchi.
- Gnocchi are best eaten on the same day. However if you want to make them in advance, you can chill cooked gnocchi in cold water, then gently strain them, toss with a little olive oil and store in the fridge for 2 days. Just blanche the gnocchi for 2 minutes in hot water when ready to eat.
- Gnocchi can also be pan fried in olive oil and garlic for delicious fried potato dumplings.