Method

1. Boil the potatoes, unpeeled, in a large pan of boiling water for about 20-25 minutes until soft. Drain and when they're cool enough to handle, peel and pass through a potato ricer or mash.

2. Place the potato on a work surface, make a well in the centre, break in the egg and season with salt and freshly ground pepper. Mix to form a dough, add the flour and mix well and knead for a few minutes until dry to the touch.

3. Divide the mixture into three even-sized portions. Roll out each portion into 2cm diameter 'ropes', then cut off at 2.5cm intervals to form the gnocchi. Press one side of each gnocchi with the back of a fork to form 'grooves'.

4. Bring a large pan of salted water to the boil. Drop the gnocchi into the boiling water. Once they rise to the top, scoop them out and refresh in ice-water. Drain, toss with a little olive oil and set aside.

5. Make the salsa verde in a food processor, blending together the parsley, capers, green chillies, anchovies and rosemary into a paste, then adding the olive oil in a steady stream.

6. Heat a spalsh of olive oil in a large frying pan. Add the shallot and fry until soft, but not coloured. Add the garlic.

7. Stir in the parmesan, gorgonzola, mascarpone and dolcelatte and gently heat until they form a sauce. Add the gnocchi, heat through and check the seasoning.

8. Serve the gnocchi topped with some salsa verde and with sliced ciabatta on the side to mop up the sauce.