Potato Gnocchi with Rich Tomato Sauce

Preheat oven to 180°C/350°F fanbake. Prick potatoes all over then bake until very tender (about 1 hour).

Allow to cool a little then scoop flesh into a mixing bowl. You can do this ahead of time and reheat the potatoes in the microwave.

Pass flesh through a potato ricer or mash finely in a mixing bowl.

Mix in egg, parmesan, salt, pepper and nutmeg, if using. Stir in 1 cup of the flour.

To test if the dough is the right consistency, roll a piece into a rope about 2.5cm/1in thick. If it holds together, it’s ready; if not, add a little more flour and retest.

To form gnocchi, cut dough into 4 pieces and roll each on a well-floured board into a rope 2.5cm/1in thick.

Cut ropes into 2.5cm/1in lengths, toss in flour and then press with a fork to give a dimpled, concave surface.

Bring a large pot of well-salted water to a boil over a high heat. Drop about a quarter of the gnocchi into the boiling water.

Once they come to the surface, cook for a further minute then remove them with a slotted spoon.

Transfer to a well-greased oven dish while cooking the remaining gnocchi in batches. You can chill the gnocchi at this stage and reheat them to use with any sauces of your choice.

Preheat oven to 200°C/400°F fanbake. Drizzle gnocchi with butter or oil, toss to coat and bake for 10 minutes.

Remove and top with heated Rich Tomato Sauce and mozzarella.

Return to oven for 10-15 minutes until sauce is bubbling and cheese has melted. Serve with a scattering of basil or chopped parsley.