1. For gnocchi, preheat oven to 180°C. Place rock salt on tray. Place potatoes on the salt and bake until they are tender and can be pierced with a knife (45-50 minutes).

2. Slice the potatoes in half, and once cool enough to handle use a spoon to scoop out the inside of the potatoes. Use a potato ricer and push the potato flesh through (this creates a super fine mash, but if you don’t have one you can just mash the potato).

3. Place your riced potato on a work bench dusted with flour, add salt and egg and half the flour and start mixing with a fork until it starts to combine. Slowly start adding the rest of the flour as needed until you have a smooth dough. Knead as briefly as you can to create your dough being careful not to over-work the dough.

4. Break off a chunk of dough and with your fingers roll the dough into a tube. How thick your tube is will determine how large your gnocchi turn out. Don’t make it too big. Then cut pieces of gnocchi with a knife (about thumbnail size) and set aside on a floured tray until required. You can refrigerate gnocchi overnight, or freeze for later at this stage.