For the potato gnocchi
Boil the potatoes, starting from cold water. Salt lightly and simmer for about 45 minutes until soft and cooked. Check the potatoes with a wooden skewer – if it penetrates without resistance they are cooked.
This recipe for 'gnocchi two ways' appears as part of the Fine Dining Lovers series, The Secrets of Italian Food, with London-based Italian chef, Danilo Cortellini.
The dense starchiness of the potato gnocchi makes it an immensely satisfying dish. The perfect winter warmer from the Italian tradition of 'peasant food' is also the perfect way to use up any leftovers, particularly if you have any pumpkin or squash that you don't want to waste. The sauce uses a spicy Italian sausage, tomatoes, garlic and basil, a classic Italian combination that will turn your gnocchi into something a bit more special.
Learn how to make the classic primo of gnocchi in two different ways.