*Modify for Fodmap:

• Remove garlic

Step 1

Place garlic in a large saucepan that fits a steamer basket on top and half fill with water. Place over a high heat and bring to the boil. Place the potatoes in the steamer basket and steam for 40-50 minutes or until a fork or a knife inserted has no resistance. Remove from heat. The garlic water can be discarded.

Step 2

Allow the potatoes to cool slightly so you can handle them, peel away skin and press through a potato ricer or fine meshed sieve placed over a large bowl. Sprinkle over flour, oil and salt and using your hands mix to combine, if required add a little more flour to bring the mixture together

Step 3

Divide the mixture into 4 portions and roll each portion into a 1-2 inch thick log. Using a knife that has been dusted in flour cut the lengths into 1 inch thick gnocchi and place on a floured tray while to cutting the remaining mixture.

Step 4

Place a large stockpot of salted water onto boil. Cook the gnocchi in 4-6 batches, for 2-3 minutes or until they float to the surface and are cooked through. Scoop out with a slotted spoon, drain as much of the liquid as possible, place into a bowl, drizzle with oil and dos to coat. This will help to avoid sticking while you cook the remaining gnocchi.