I adore gnocchi. The best I’ve ever had was from a restaurant a few side streets away from Piazza Navona in Rome. They were like little pillowy clouds and were encased in a light creamy sauce. I loved that meal, although the panna cotta was so bouncy, you could have used them for breast implants! However, at €60 for four people plus wine who’s going to complain? 

My first few attempts were interesting. One batch could have been sold to the mafia to ensure that the people they ordered a ‘hit’ on would definitely swim with the fishes- without the need for cement blocks. They were so heavy I don’t think my ex or I have digested that 2010 batch- but bollocks to him! 

As usual, I sought the old sage Felicity Cloake to sort me out! And I’m pleased with the results. 

  
Gnocchi 

• 1kg red skinned potatoes
• 350g plain flour
• Generous pinch of salt
• 2 small eggs

1. Preheat oven to 190/gas 5. Prick and roast the potatoes (skin on) on a baking tray which has been sprinkled with salt. Cook for over an hour until the skins are crispy. I check the biggest one by cutting in half, if not floury, I just pop it in for longer. 
2. While the potatoes are still hot, peel the skin off them. I do this by cutting them in half and ‘smushing’ them between my fingers- this makes it less painful!
3. Pour 200-250g of flour into a bowl and pop two beaten eggs into a well in the centre. Then mash the potatoes using a ricer (even a tiny rickety one is better than a masher) and sprinkle the spuds onto the flour. Do this when they are still hot. 
4. Add salt and bind together with your hands or a kitchen mixer until it’s just come together.
5. With some of your remaining flour, sprinkle on a surface and flatten your dough out so it’s about an inch thick. Cut into 1 inch thick strips and roll them into sausages.
6. Cut off the weird little ends and then  cut your sausages up into 1 inch pieces.
7. You will probably need to sprinkle more flour from time to time because the warm mixture gets a bit ‘sweaty’. Pick up each gnocchi between your fingers (like a cigarette) and lightly press the tines of a fork along the top while giving your fingers a light squeeze. 
8. Boil a large pan of salted water so your gnocchi will have space to dance around. In four batches, plop the gnocchi in: they will sink. Once they’ve all popped up, leave for a few seconds and put them in a colander. Repeat this for the other three batches. 
9. This recipe can serve four. I divide it in two and freeze the other half raw (defrost them for a couple of hours and then cook them).

With thanks to Felicity Cloake and the Guardian. http://www.theguardian.com/lifeandstyle/2013/jul/10/how-to-make-the-perfect-gnocchi

Roasted red pepper sauce

• 3 red peppers
• 1 clove garlic (smoked garlic is nice too)
• 1 onion
• 1 small chilli or a pinch of chilli flakes
• 100ml of chicken or vegetable stock
• A pinch of sugar if needed

1. Preheat the oven to 190/gas mark 5 and put the peppers (whole) on a tray for 45-50 minutes.
2. Peel off the skins while they’re as hot as you can manage. Pull out the stalks and seeds and then roughly chop the peppers.
3. Sauté the onions, chilli and garlic until soft. Add the peppers and heat for about 5 minutes. Finally, add the stock and let it reduce down for a couple of minutes. 
4. Blend in an blender until smooth and season to taste.

(Adapted from BBC Goodfood)

Mix the gnocchi and the sauce together and serve in a wide bowl or on a plate- this allows a nice surface area for lots of fresh parsley and Parmesan cheese.