Ingredients

Method

For the gnocchi
• 1 kg floury potatoes, scrubbed
• Sea salt, to taste
• 2 free-range egg yolks
• 2 T Grana Padano, grated
For the roasted tomato-and-butter sauce:
• 1 x 800 g can whole peeled tomatoes in tomato juice
• 8 garlic cloves, smashed
• 60 g butter, cubed
• 1 red chilli, halved
• 1 t smoked paprika
• smoked salt, to taste
• 1 T olive oil
• Grana Padano, grated for serving

Method

Ingredients

To make the Gnocchi

1. Preheat the oven to 200°C. Pat dry the 1 kg of floury potatoes and place on a large baking tray. Prick numerous times using a fork, then sprinkle with salt, to taste. Bake for 50 minutes to 1 hour, or until light and fluffy. Hold the potatoes in a dishcloth and scoop out the flesh.

2. Using a potato ricer, mash the flesh, then mix in the 2 free-range egg yolks and 2 T of grated Parmesan.

3. Gradually stir in 125 g plain flour and, when a loose dough forms, transfer to a lightly floured surface and knead gently

4. Work in enough extra flour to make a damp, pliable but not overly sticky dough. Divide into 6 portions and roll out “ropes”, about 1.5 cm thick. Cut into 1.5 cm-long pieces, then press a finger into each piece to create a concave shape. Gently press one side of each dumpling with the tines of a fork.

5. Add the gnocchi to a saucepan of boiling water in small batches and cook for 1–2 minutes, or until they float to the surface. Remove using a slotted spoon and drain.

 To make the roasted tomato-and-butter sauce

1. Preheat the oven to 200°C. Pour the tomatoes into an ovenproof tray and crush lightly using the back of a fork. Add the garlic, butter, chilli, smoked paprika and salt. Roast for 45 minutes, or until jammy.

2. Remove the tomatoes from the oven and, using a potato masher or fork, break up the garlic and tomatoes. Add the sauce to the cooked pasta and toss until well coated. Fold through the sausage meat and serve on a large platter, topped with the Parmesan.

Photography: Jan Ras