potato gnocchi with chorizo, tomato and watercress

serves 4, hands-on time 50 min, plus chilling

The gnocchi can be prepared up to the end of step 5 up to 24 hours in advance (they'll start to turn a bit brown if you make them any further ahead than that). Keep in a sealed container in the fridge, layered between sheets of baking paper.

Keeping the skin on potatoes when boiling them to make gnocchi stops them getting soggy.
A potato ricer is helpful when making gnocchi as it helps to achieve a smooth texture. Use in step 2 instead of mashing with a fork.

250g floury potato (about 1 large), unpeeled - we used maris piper; see Know-how
100g strong white bread flour
1 free-range egg yolk
1 tbsp grated parmesan
4 tbsp semolina to dust
55g chorizo (or pancetta), diced
2 x 350g tubs ready-made tomato sauce
Handful watercress to serve

1 Put the whole potato in a saucepan of cold salted water and gently bring to the boil. Cook for 25-30 minutes until completely soft but not broken up. Drain well and allow to cool.

2 Remove the skin from the potato and mash with a fork until smooth (or see tips). Sift the flour onto a work surface and make a well in the centre. Put the egg yolk in the well and sprinkle over the mashed potato and parmesan.

3 Use a pastry scraper or your hands to combine the gnocchi ingredients to form a smooth dough, but don't over-work the dough once it comes together or the resulting gnocchi will be tough.

4 Divide the dough into 4 equal pieces and roll each into a sausage shape about 1cm wide (the width of a sugar cube).

5 Slice each sausage into equal pieces as long as they are wide. Put the semolina on a plate and roll each piece of gnocchi in it to coat, then set aside on another plate.

6 In a medium frying pan, dry-fry the chorizo (or pancetta) until crisp, then stir in the tomato sauce. Turn down the heat and bring to a gentle simmer to warm through.

7 Bring a pan of salted water to the boil, add the gnocchi and cook for 2-3 minutes, at which point they should rise to the surface. Cook for a further 30 seconds. Drain, then put in a large mixing bowl and stir in the sauce. Serve immediately, scattered with the watercress.

per serving 455kcals, 17.3g fat (6.1 saturated), 14.9g protein, 56.8g carbs (7.6g sugars), 2g salt, 6.2g fibre