Potato Gnocchi with Rocket

Method

1. Boil the potatoes in their skins until very tender. Leave to cool down. Peel and press through a potato masher or a sieve.
2. Add half the flour and salt and lightly mix together. Turn it out onto a floured board and gradually knead in the rest of the flour to yield a soft, smooth dough.
3. Roll the dough into long sausages 2 cm in diameter. Cut into 2 cm pieces and lay on a floured dishcloth.
4. Bring a large saucepan of salted water to the boil. Cook the gnocchi in batches. Drop them into the boiling water and cook for 3 minutes until they float to the surface. Remove with a slotted spoon and transfer to a stainless steel baking tray. Drizzle with olive oil to coat the gnocchi. The gnocchi can now be stored in the refrigerator for up to 2 days.
5. To prepare the rocket cream, melt the butter in a pan and add the chopped rocket. Cook for 2 minutes and add the cream. Bring to the boil and cook until the cream is slightly reduced.
6. Meanwhile, reheat the gnocchi in boiling water, drain with a slotted spoon and add to the rocket cream. Toss the pan to coat the gnocchi with the cream and serve at once with lots of grated Parmesan cheese.