Ingredients

• 300g/10½oz King Edward potatoes
• 60g/2¼oz plain flour
• 40g/1½oz Parmesan
• finely grated
• 1 tbsp olive oil
• 75g/2½oz unsalted butter
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 2 garlic cloves
• thinly sliced
• 1 shallot
• chopped
• 100g/3½oz 'nduja
• 1 green and 1 yellow courgette
• scooped into balls using a parisenne scoop (or dice)
• 75g/2½oz unsalted butter
• 2 tbsp fresh basil
• 4 tbsp Parmesan
• finely grated

Directions

• Preheat the oven to 200C/180C Fan/Gas 6.
• Bake the potatoes on a baking tray for 1 hour
• or until soft. Scoop out the flesh and pass it through a potato ricer into a mixing bowl
• or mash it thoroughly. Add the flour
• Parmesan and oil and beat until smooth. Season with salt and freshly ground black pepper.
• Using your hands
• bring the dough together and roll it into a long sausage shape. Cut into 2-3cm/¾-1¼in length pieces.
• Bring a large pan of water to the boil and cook the gnocchi for about 1 minute
• or until they float to the surface. Do not crowd the pan; you may need to cook the gnocchi in batches. Lift the gnocchi out of the water using a slotted spoon and drain well.
• Heat a frying pan until hot. Melt the butter
• then add the gnocchi and fry until golden-brown. Set aside.
• For the sauce
• heat the oil in a frying pan until hot. Add the garlic and cook for 1 minute. Add the shallot and cook for a further minute. Add the nduja and courgettes
• stir and cook for 4-5 minutes
• or until done.
• To serve
• add the fried gnocchi to the sauce and cook until hot through. Serve scattered with the Parmesan and basil.