Heat the oven to 200˚c and bake the potatoes for 1hr until tender.

Leave the potatoes too cool until you are able to scoop out the soft flesh.

Then pass the the potatoes through a ricer till fine. If you don't have a potato ricer you can pass the potatoes through a siv using the back of a spoon. Alternatively just mash as normal. This will give clumpier, rustic, gnocchi which is just as good.

Work the potatoes on a flat surface adding the flour a little at a time.

When the entirety is combined divide into 6 equal clumps. Roll into a rope length 2cm wide.

Then cut each into 2cm pieces. These can be shaped/marked with a fork or left as square pillows.

Drop the gnocchi, a few at a time, into boiling water over a medium heat. Once the gnocchi have have floated to the top remove with a slotted spoon.

Serve immediately.