This recipe has become a staple part of our family meals and features pici, a rolled handmade pasta. This is a really fun one to get the whole family involved in bringing together.

Serves: 4
Time: 1 hour

For the gnocchi:
500g/18 oz rooster potatoes
200g/7 oz ‘00’ flour, plus extra for dusting
50g/2 oz Parmesan cheese, grated, plus extra to serve
1 large egg
25g/ ¼ stick butter
200g/7 oz frozen peas
Handful basil leaves
Extra virgin olive oil, to serve
Handful of rocket
250g Burrata
Sea salt and freshly ground black pepper

Preheat the oven to 200°C/180°C fan/450°F/Gas Mark 5 and bring a large pot of salted water to the boil.
Boil the potatoes in their skins until soft. Once cooked, drain and transfer to a baking tray.
Place in the oven for about 5 minutes to dry them out, then using a spoon, scoop the potato out of its skin, add to a bowl and mash until smooth - a potato ricer is best for this.
Add the flour, Parmesan & some seasoning to the mashed potato and combine using a wooden spoon. Once combined, add in the egg and stir again until fully mixed. Use your fingers to knead the dough. Once worked through, add just under 1 tablespoon of water to the dough.
Turn out onto a floured work surface and knead gently for a further 2-3 minutes. Divide the dough into four and roll each piece into a sausage, about 50cm/20 inches long. Cut each sausage into 15 pieces and, using the tines of a fork, press each piece gently to shape the gnocchi, leaving a dent from your thumb or finger on one side and fork marks on top. Put on a floured plate and continue to shape the rest.
Gently lower the gnocchi pieces into a pot of boiling salted water. The gnocchi will rise to the surface once cooked.
Heat a frying pan over a medium high heat, and add the butter. Once melted and foaming, add the gnocchi with a splash of the water, some seasoning, the peas and fry until golden brown.
Stir for a few minutes before adding the basil leaves, extra virgin olive oil, some extra parmesan cheese. Stir through and serve to the table with some rocket, burrata and a seasoning of salt and pepper.

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