SERVES: 4 – 6

METHOD

1. Preheat oven to 200ºC (180ºC fan-forced).

2. Place potatoes with skins on in preheated oven for 1 hour 10 minutes. Remove from oven and allow to cool for 5 minutes before scooping flesh out and discarding skins.

3. Meanwhile for the ragu, heat oil in a large saucepan over a low heat. Add onion, garlic, carrot, celery and chilli (if using), cover and cook for 10 minutes or until onion is soft.

4. Add sausage mince and use a wooden spoon to help break it up, cook for 5 minutes or until cooked through, stirring occasionally.

5. Add passata, stirring to combine and cook for 20 minutes or until ragu thickens. Add zest, basil, salt and pepper to finish.

6. To make gnocchi, mash hot cooked potato until very smooth, using a potato ricer if possible.

7. Place warm mashed potato into a medium mixing bowl. Add parmesan, yolks, baking powder, salt, pepper, nutmeg, zest and basil mixing until well combined. Add flour and gently knead mixture to a smooth dough.

8. On a clean lightly floured surface, evenly divide dough into four pieces and roll each into approximately 30cm long sausages, lightly dusting with extra flour.  Lay sausages side by side and using a knife cut gnocchi into 2cm pieces.

9. To cook gnocchi, bring a large saucepan of salted water to a gentle boil and reduce heat to a simmer. Carefully place gnocchi in water and cook for 2-3 minutes or until gnocchi floats to the top. Using a slotted spoon remove from pan and add to sauce, tossing gently to coat.

10. Serve gnocchi with extra parmesan.

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