Steam the potatoes. In a salad bowl, mash the potatoes into a very fine puree and smooth (you should avoid lumps as much as possible) then leave to cool.

Once the puree has cooled, add the pastry mix and salt then mix.

With your hands and a floured work surface, take a little dough to form a ball, roll it with both hands to form a roll 2-3cm in diameter. Repeat with remaining dough.

With a knife, cut the rolls every 2-3 cm to form small cubes. Then roll these cubes to form a ball.

For shaping: leave the gnocchi like this or give them a small oval shape or make the streaks using a fork, rolling the ball of dough on the inside of a fork. Arrange the gnocchi on a board/plate, do not stack them, they risk sticking together.

For cooking: like industrial gnocchi, simply immerse them in boiling water and wait for them to rise before taking them out.

Freezing advice: the gnocchi can be frozen raw, simply place them on a baking sheet and place them in the freezer. Once frozen, you can put them in more convenient packaging and leave them in the freezer.