Peel the potatoes, cut into small pieces and place in a pot.

Fill the pot with water, place over high heat and bring to a boil.

Cook for about 20 minutes until the potatoes are soft.

Drain and spread the potatoes on a tray to cool slightly.

Pass them through a vegetable grinder or mash with a fork into a large bowl.

Add the remaining gnocchi ingredients and knead gently until combined. Add a little extra flour if the dough is too sticky.

Transfer the dough to a lightly floured work surface, dust with a little more flour and knead until smooth and pliable.

Cut small pieces of dough, roll into thick ropes about 2 cm in diameter.

Cut the gnocchi with a knife and press gently with the back of a fork to create ridges.

Drop the gnocchi into salted boiling water and cook for 3 minutes, until they float.

Drain well.

Lightly oil a baking dish, add the gnocchi and sprinkle with the cheese mixture.

Bake in a preheated oven at 200°C (fan) for about 10 minutes, until golden and bubbly.

Let rest 4–5 minutes before serving.