Preheat the oven to 180°C.

Place the potatoes on a baking tray and bake for 45–60 minutes until golden brown and completely soft inside when pierced with a sharp knife.

While still hot, cut the baked potatoes in half lengthways and using a spoon, scoop out the soft centres and place in a bowl. Next, pass the potatoes through a drum sieve.

Weigh 500g of the warm potato puree and place in a mixing bowl. Add the flour, parmesan cheese, egg yolks and 50ml Olive Oil, season with Salt and mix until combined. Turn the mixture out onto a floured surface and gently work the dough until it comes together. Do not over-knead it as it will become sticky and tough. If it is too wet at this stage, add a little more flour. The dough should feel firm but soft.

Spoon the dough into a piping bag with a 1cm round nozzle and pipe the dough in long lines on a floured surface. Cut the lines into 2cm pieces.

Place a pot of boiling salted water on the stove. Gently drop the gnocchi into the water in batches and let them cook for 3–4 minutes or until they float to the surface. Using a slotted spoon remove the gnocchi and set aside to drain.

Meanwhile, prepare the sauce. Place the cream in a pot and gently bring to a boil. Reduce the heat, crumble in the cheese and season to taste.

After you’ve cooked the gnocchi and drained off the excess water, place them straight into the cream sauce to coat well before serving.

Garnish with fresh sage leaves and a good grinding of black pepper.

Tips: While not nearly as good as homemade gnocchi, you can buy readymade gnocchi from speciality stores and some mainstream grocers to save time. Simply cook according to package directions and serve in the rich and creamy cremezola sauce.