- 4 medium potatoes
- 200-300g/7-10½oz salt
- 75g/2½oz plain flour, plus extra for dusting
- 50g/1¾oz grated parmesan
- 1 egg yolk
- salt and pepper
- knob of butter
- 30g/1oz breadcrumbs
- 2 tbsp vegetable oil
- 2 pork sausages
- 2 beef sausages
- 1 onion, diced
- 2 garlic cloves, sliced
- 200ml/7fl oz ham stock
- 100g/3½oz peas, thawed if frozen
- 1 tbsp cream
- 1 tbsp capers
- 1 tbsp dried parsley (or use fresh if available)
- ½ romaine lettuce heart
- fresh grating of parmesan, to serve
- 1 lemon, zest only, finely grated
- Preheat the oven to 180C/350F/Gas 4.
- Lightly score or prick the potatoes. Spread out the salt on a baking tray to make a bed of salt and sit the potatoes on top. Bake in the oven for 45 minutes to one hour, or until tender.
- Allow the potatoes to cool until comfortable enough to handle. Cut in half and spoon the cooked potato out of the skins.
- Finely mash the potato or put through a potato ricer. Add the flour, parmesan and egg yolk. Season with salt and pepper and mix well. Keep mixing until the potato forms a dough.
- Working on a lightly floured surface, divide the dough into four. Roll each quarter into a sausage shape about 20cm/8in long and cut into 2cm/1in pieces. Shake off any excess flour.
- Melt the butter in a frying pan and lightly fry the breadcrumbs until golden-brown. Tip into a small bowl and set aside.
- Heat a tablespoon of oil in the same frying pan and fry the gnocchi in batches until golden-brown on all sides. Remove from the pan, set aside and keep warm until all the gnocchi is fried.
- Remove the skins from the sausages, break up the sausagemeat and fry with a little oil for four minutes, then add the onion and fry for a further three minutes until it is all golden-brown. Add the garlic and fry for another minute.
- Add the stock, peas, cream, capers and parsley. Bubble over a high heat to reduce the volume of liquid slightly and thicken the sauce. Finally add the fried gnocchi and warm through in the sauce for a minute or two.
- To serve, divide the lettuce between four plates or bowls, serve the gnocchi on top, scatter with the fried breadcrumbs, grated parmesan and finely grated lemon zest.