- 300g/10½oz King Edward potatoes
- 60g/2¼oz plain flour
- 40g/1½oz Parmesan, finely grated
- 1 tbsp olive oil
- 75g/2½oz unsalted butter
- salt and freshly ground black pepper
- 1 tbsp olive oil
- 2 garlic cloves, thinly sliced
- 1 shallot, chopped
- 100g/3½oz 'nduja
- 1 green and 1 yellow courgette, scooped into balls using a parisenne scoop (or dice)
- 75g/2½oz unsalted butter
- 2 tbsp fresh basil
- 4 tbsp Parmesan, finely grated
- Preheat the oven to 200C/180C Fan/Gas 6.
- Bake the potatoes on a baking tray for 1 hour, or until soft. Scoop out the flesh and pass it through a potato ricer into a mixing bowl, or mash it thoroughly. Add the flour, Parmesan and oil and beat until smooth. Season with salt and freshly ground black pepper.
- Using your hands, bring the dough together and roll it into a long sausage shape. Cut into 2-3cm/¾-1¼in length pieces.
- Bring a large pan of water to the boil and cook the gnocchi for about 1 minute, or until they float to the surface. Do not crowd the pan; you may need to cook the gnocchi in batches. Lift the gnocchi out of the water using a slotted spoon and drain well.
- Heat a frying pan until hot. Melt the butter, then add the gnocchi and fry until golden-brown. Set aside.
- For the sauce, heat the oil in a frying pan until hot. Add the garlic and cook for 1 minute. Add the shallot and cook for a further minute. Add the nduja and courgettes, stir and cook for 4-5 minutes, or until done.
- To serve, add the fried gnocchi to the sauce and cook until hot through. Serve scattered with the Parmesan and basil.