Crispy gnocchi with olives and sun-dried tomatoes

Step 1

Boil the unpeeled potatoes in a large pan of water for 25 minutes or until tender. Drain and, when cool enough to handle, remove the potato skins. Mash until really smooth.

Step 2

Add the egg, plenty of salt and pepper and the flour and mix to a dough. Turn out and knead on a floured surface for a few minutes.

Step 3

Put a large pan of water on to boil. Cut the dough into 4 and roll out each piece to 2cm ‘ropes’. Cut off at 2.5cm intervals and cook the gnocchi in the boiling water, in batches, for 3-4 minutes (4-5 minutes, if frozen, see tip), until risen to the surface. Refresh in cold water and drain well.

Step 4

Preheat the grill to high. Heat the butter in a large ovenproof frying pan over a medium-high heat. Add the gnocchi, in 2 batches, and cook until crispy and golden. Return all the gnocchi to the pan. Add the tomatoes, olives and basil and warm through.

Step 5

Tear the cheese over the gnocchi, pop the pan under the hot grill, until melted and golden. Serve, drizzled with oil and the extra basil.