1. Bring a large pot of water to the boil, add potatoes and cook for approximately 15 minutes, until tender but still firm.
  2. Drain and squeeze through a ricer.
  3. Add semolina, flour and egg to potato. Add pinch of salt and combine together.
  4. Knead the dough until it forms a ball, on floured surface.
  5. Cut the dough into quarters, work one piece at a time into a long snake shape about 1cm thick. Use extra semolina to help with rolling out gnocchi.
  6. Cut into 1cm pieces and using the back of a fork make a soft indent into the gnocchi.
  7. Continue process until all finished.
  8. Boil a large pot of water with a large pinch of salt.
  9. Cook gnocchi in batches for around 3 to 5 minutes or until floating to the top.
  10. Remove from water and toss through your favourite sauce.