Make sure the potato is well mashed. For a softer, textured gnocchi, press the mash through a sieve or ricer.

While the potato is still warm, mix in the egg, flour, nutmeg and seasoning to make a soft, warm dough.

Cover with a tea towel. Break off pieces and roll into small balls. Flatten with your thumb and place on a floured baking tray.

Cook in batches in salted boiling water, until they rise to the surface.

To make the sauce, heat the oil in a frying pan and add the remaining ingredients.

To serve, gently fold the gnocchi into the sauce and eat it straight away.

TASTE’s take:

These home-made dumplings need more patience than time. But a bowl is well worth it.