Potato Gnocchi & Mushroom Chilli Tomato Sauce

3 Large all purpose floury potatoes (800Gm approx.)
3 egg yolks
1-2 cups flour (its always different)

Boil potatoes until tender, when warm to touch peel skin off.

Place peeled potatoes in a sieve over a mixing bowl and press through with the back of a spoon.

Mix in yolks, salt & pepper to taste and incorporate flour 1/2 cup at a time, (I used 1 & 3/4 cups this time) until its not sticky. Flour a surface and cut dough into 4, then roll each quarter into a log 2 cm diameter and cut 3cm lengths.

Place on a floured plate until cooking.
To Cook: Bring a pot of water to the boil add salt and add gnocchi, boil slowly until they float then after 2 mins scoop them out to drain.

I put mine straight from the water into a simmering pan of tomatoes, garlic, mushrooms, chilli, onion, passata, basil and parsley. Then served sprinkled with cheese.

TO FREEZE: I put the left over gnocchi on a floured plate spaced out and froze until hard then transferred to glad bags. These can be boiled straight from frozen until they float as above.

You can add parmesan cheese, spinach puree and parsley for flavoured gnocchi too!