Potato dumplings with potted shrimp

There are many ways to make gnocchi, but the core tenets hold true regardless of how you decide to cook your potatoes. Firstly, don't let the potatoes get too waterlogged – dry, cooked potato is important if you want fluffy gnocchi. Steaming or roasting are the most reliable methods of cooking potatoes but if you decide to boil them, try not to over-boil, otherwise they become waterlogged. Letting the potatoes steam dry for a few minutes afterwards can make all the difference too.

When it comes to making the gnocchi dough, try not to use too much flour – Joe uses a ratio of 300g potato to 75g strong flour to bring the dough together, then he works it gently until smooth. If you overwork your dough, the gnocchi will end up tough and chewy.

If you want to make your gnocchi in advance, Joe advises cooking the dumplings as normal, then chilling them in ice water, coating in a splash of vegetable oil and storing them in the fridge – they should keep for a couple of days, ready to be warmed through before serving.