Not sure if you're in the mood for pasta or chips? Panic over, gnocchi was created for this exact craving. Whether you like your gnocchi boiled, fried or both, it is the perfect vessel for brown butter and sage sauce to create a decadent evening meal which will impress your dinner guests.

1. Preheat water using your kettle and salt it with a heavy pinch of salt. Place your potatoes in the water and begin to boil. Reduce to simmer once the water starts to boil (avoid the potatoes cracking and water entering!) and cook through until you can easily place a knife through the potato (approximately 15 minutes).
2. Place the cooked potatoes in a bowl of cold water to cool before handling. Once cool to the touch, use your hands to skin the potato.
3. Mash the potatoes thoroughly until smooth. Place onto a worktop, creating a well to crack the eggs in and add the flour mixture.
4. Use your hands to combine the ingredients into a smooth dough.
5. Segment the dough into four even portions and being to roll the dough into sausages. Add more flour to the worktop to avoid any sticking.
6. Using a sough scrapper or sharp knife, cut the sausage shaped dough into small gnocchi parcels (approximately 3cm x 3cm).
7. To shape the dough further, press the individual pieces against a fork.
8. To cook, salt water and boil the gnocchi until it floats to the top of the water. A further step (which I highly recommend) is to place into an oiled pan and fry until golden and crisp.