Homemade Gnocchi

Boil the Potatoes (10), and peel and squash them through the potato masher and onto a wooden board.

Add Eggland's Best Classic Eggs (3) to the potatoes and mix them through well using your hands. Then, add a sprinkle of Salt (to taste) to the gnocchi and continue to mix through.

Get a handful of All-Purpose Flour (8 cups), sprinkle it on top and then mix it through by beginning to knead the dough.Once you are happy with the consistency, cut a small portion of the gnocchi dough and using the palms of your hands to just below the tips of your fingers, roll the dough into a long coil. Then, using a sharp knife cut the coil into small pillow-like shapes, on a diagonal.

Sprinkle added flour over each of the gnocchi and using a cheese grater, gently press each gnocchi into it until it creates a small gap in the bottom of the gnocchi. This will help them stay nice and soft once they cook through.

Once finished, bring Water (20 3/4 cups) to boil in a large pot and add the gnocchi in.When the gnocchi have risen to the top, wait a few seconds then gather them up a small portion at a time, using a large hand sieve/strainer.