Gnocchi A La Stallion

Place the potatoes peeled or unpeeled into a saucepan. Boil for approximately 20 Minutes until very soft in the middle.

Drain the potatoes and allow to cool slightly before continuing. Remove the skins at this point if you hadn't already peeled them.

With a potato ricer, put the potatoes through at least once to achieve a nice silky finish.

Add the flour and egg yolks to the potatoes along with the sea salt. Don't over work the mixture but get it into a big ball that looks fairly well mixed, no longer than a minutes worth of mixing by hand.

Take a sharp knife and slice off a piece of the mixture and roll into a long sausage with both hands.

Once the sausage is about 2cm diameter slice into 3cm wide pieces. At this point you can give the gnocchi that traditional striping using the back of a fork or better still a wooded gnocchi board.

For the sauce, add the olive oil to small pan and fry the garlic for 30 Seconds over a medium heat until fragrant. Add in the chopped tomatoes and cook for 3 Minutes until hot and starting to soften up. Add the prices spices italian stallion chilli sauce.

Place a pan of slightly salted water over a high heat and bring to the boil. Place the gnocchi into the pan and once they start to float remove from the water and drain on kitchen paper before plating up.

Add the torn basil to the sauce and then spoon over the gnocchi. Pulling the mozzarella cheese from the ball in large strands and adding to each plate. Add the freshly grated parmesan cheese and an extra sprinkle of black pepper before tucking in.