Place the potatoes, whole and unpeeled, in a pot filled with cold water. Put on to boil.

When the water starts to boil, count about 30 minutes cooking time until the potatoes can be easily pierced with a fork.

When the potatoes are done, remove and peel immediately.

Put the flour in a mound on the countertop and grate the hot potatoes on top.

Lightly beat the egg and add to the top of the grated potato with a pinch of salt. With your hands begin to knead the mound together into a lump of dough. It takes some kneading to incorporate all of the flour but do keep at it.  Add some extra flour if it seems too sticky but at the same time try not to overwork it.

Sprinkle the work surface with some semolina. Divide the dough into several parts and roll each into a thick snake. Slice into ½ inch slices. Form into small nuggets and use the thongs of a fork to make light indentations. Margherita’s aunt twists the nuggets instead of making the traditional indentations.

Place the almost-finished gnocchi onto a tray covered in a lightly-floured kitchen towel.

Cook the gnocchi in a generous quantity of boiling salted water. They are finished when they rise to the surface. Remove with a slotted spoon and serve immediately with pesto, butter and sage, tomato sauce or even just olive oil and grated parmesan.