Brought to you from the Good Food and Wine Festival 2012.
Place potatoes in a pot of cold water, bring to the boil and simmer until cooked.
Strain potatoes and peel while still hot.
With a mouli or potato press mash potatoes on to a bench.
Add flour, Murray River Salt Flakes and one egg.
Mix gently until just combined and dough is slightly springy.
Divide dough into 6 and roll into long cigar shapes.
Cut into 3 cm lengths.
In a large pot of boiling salted water add the gnocchi and stir gently.
The gnocchi will be cooked when it floats to the top .
Remove the gnocchi from the pot and mix into a big bowl of your favourite sauce.
Add some cheese and serve.
Combine all ingredients.
Shape into balls.
Seal in a pan with olive oil.
Add to sauce and simmer for approximately ½ an hour.
In a large heavy based pan, sweat onion, garlic, basil, in olive oil and butter.
Add tomatoes simmer for approx 20 min.
Season with Murray River Salt Flakes and pepper to taste.