Step 1

Peel the potatoes (net weight will be 750g). Cut into even 4cm pieces then place in a saucepan, cover with water, place over medium high heat and bring to a boil. Cook for 15 minutes or until completely tender, but not falling apart.

Drain and allow to steam dry in a colander for 15 minutes to remove excess moisture.

Mash with a potato masher then gently fold through the flour and season with 2 tsp salt and 2 tsp freshly cracked black pepper.

Stir through 75g of Liddells Lactose Free Parmesan to combine and then add the egg.

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Step 2

Form into a dough, then wrap in baking paper and chill for 1 hour to firm up slightly.

Line a baking tray with baking paper.

Turn dough onto a lightly floured surface. Divide dough into 6 equal portions then roll each into a 2 ½ cm wide log.

Use a knife to cut into 2-3cm pieces and place on the lined baking tray. Repeat with remaining dough portions.

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Step 3

Bring a large saucepan of salted water to the boil over medium high heat. Add the gnocchi in batches and cook for 30 second after they rise to the top. Drain, reserving ⅓ cup cooking water. Toss the gnocchi in half the olive oil.

Heat a large non-stick frying pan over high heat and pan-fry gnocchi in 2 batches, turning occasionally with a spatula for 3 minutes or until golden brown.

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Step 4

Return all gnocchi to the pan, then add extra pepper to the pan, along with the garlic and remaining olive oil.

Toss to coat and cook for 1 minute, then add the reserved cooking water, lemon and remaining 50g of Liddells Lactose Free Parmesan and toss to coat again.

Serve scattered with extra cheese and extra pepper alongside a lightly dressed watercress salad.

*Recipe note: if you are gluten intolerant, you can swap out regular flour for a gluten free option

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