Basil gnocchi with dolcelatte and lemon oil

Method

1. Boil the potatoes in a saucepan of water for 10-15 minutes until tender, then drain.

2. Using a potato ricer, mash the potatoes into a mixing bowl. Sprinkle over the basil, plenty of salt and pepper, and the flour. Using a wooden spoon or your hands, bring the ingredients together to make a firm dough.

3. On a floured surface, knead the dough gently for a couple of minutes, then roll portions of the dough into 1cm-thick sausages.

4. Cut the sausages into pieces about 1.5-2.5cm long. If you have time, use your thumb to press each dumpling against the back of a fork to make grooves.

5. Bring a large pan of water to the boil. Working in batches, gently cook the gnocchi for a minute or two, until they rise to the surface. Use a slotted spoon to scoop them out.

6. Divide the hot gnocchi between serving bowls. Crumble the cheese over the top and add a swirl of the lemon oil. Sprinkle with a pinch of chilli flakes if you wish. Serve while cheese is just melting.