THE word "gnocchi" literally means "little lump" which is exactly what it is. Although it may seem a little daunting to make, it really is not difficult and the end results are far better then the poor imitations that you can buy from the shops.

We’ve said it before in other potato-based recipes, but is really is important to get your potato type right. For gnocchi we think it’s best to use old season potatoes because they have far more starch than the new, waxy potatoes and this helps the gnocchi stay together better. The classic Italian way to eat gnocchi is with a really good tomato sauce but as a change, we’ve included a walnut sauce which we both fell in love with on a recent trip.

To make gnocchi for six people, take 900g (2lb) evenly sized potatoes, 275g (10oz) plain flour, 2 eggs, 60g (2oz) soft butter, and a good amount of salt.

Boil the potatoes, with their skins still on, for about 20 minutes until they’re just cooked and then drain really well (we leave ours for 45 minutes after they’ve boiled.) When they’re cool enough to handle, remove the skins.

Sift the flour into a large mixing bowl and make a well in the centre. Crack both the eggs into the well, but don’t mix them into the flour just yet.

For this next part, it’s a good idea to invest in a potato ricer, if you don’t have one a sieve will be fine.

Push the cooked potatoes through the ricer or sieve onto the flour and eggs. Try holding the ricer quite high while you do it; the potato will gain air as it falls making your gnocchi lighter.

Next, add the butter and season with salt. Mix all the ingredients together until they form a soft dough. Add more flour if necessary.

Bring a pan of salted water to the boil. With floured hands and a floured work surface divide the dough in half and roll each half into 2.5cm (1in) thick rolls and cut each roll into 2cm pieces. Press a finger lightly into each piece to slightly flatten, and then draw your finger back towards you to curl up the sides. This sounds difficult but it really isn’t. You could even create your own shape.

Now drop your gnocchi into the boiling water, turn down the heat and cook gently for 2-3 minutes or until the gnocchi rises back to the top of the pan. Remove with a slotted spoon and drain on kitchen paper. It will keep in the fridge overnight with a drizzle of olive oil, but for best result use straight away.

For our walnut sauce take 175g (6oz) shelled walnuts, one clove of garlic, a handful of fresh basil leaves, 50g (2oz) butter, 4tbsp olive oil, 120g (4oz) parmesan cheese (or even better 60g parmesan and 60g pecorino), salt and pepper and 85ml (3fl oz) double cream.

First, add the walnuts and garlic to a food processor and blitz until finely chopped then add the basil, butter, olive oil and cheese and process a little more.

Transfer the mix to a bowl and season with salt and pepper before adding the cream as a final touch. This will keep in the fridge for a couple of days and is lovely served cold with the gnocchi, or if you prefer you can gently warm it through.

* Sheila Benson and Sean Millar are at The Side Door, 29a Hope Street, Liverpool. Tel: 0151 707 7888.