Sauteed Potato Gnocchi with Broccoli, Rocket and Parmesan

Put the whole unpeeled potatoes in a saucepan and cover with cold water. Add a pinch of salt, place over medium heat and bring to the boil. When it starts to boil, lower the heat and simmer for 35-45 minutes until the potatoes are soft when pierced with a knife. Drain and steam dry for 5 minutes. While still hot, peel the skin then push the flesh through a potato ricer into a large mixing bowl (or press them through a fine metal sieve using the back of a large kitchen spoon). Mix the flour, egg yolks and ¾ teaspoon of salt into the potato until the mixture comes together as a dough.

Transfer the dough to a floured work surface and divide into four pieces about 150g each. Using both hands, roll each into a long sausage about 38cm long and 2cm in diameter, then cut into 2.5cm pieces. You should have 15 pieces per sausage.

Bring a saucepan of water to the boil over medium heat, then poach the gnocchi in batches; once they rise to the surface, let them cook for 1 minute. They will look like little parcels. After 1 minute, use a slotted spoon to transfer the gnocchi to an oiled tray in a single layer. Leave to cool. You can drizzle the gnocchi with oil to prevent them drying out and sticking together.

Once all the gnocchi is cooked, heat the oil in a large saute pan over high heat. Cook the gnocchi for 1-2 minutes on each side until golden. Once coloured, melt the butter in the pan, when it begins to foam, add the broccoli and stock with a pinch of salt. Cover with a lid and steam the broccoli for 2 minutes, then remove the lid, stir through the rocket and allow it to wilt. Remove from the heat and finish the gnocchi with the grated parmesan, pepper and a grating of nutmeg before serving.