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1
Roast the potatoes at 180 degrees celsius for 50 minutes. Remove, allow to cool slightly and peel.
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2
Add them to a mixing bowl with the flour and mash together well or use a potato ricer and mix well.
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3
Mix in the salt and parmesan. Mix in the egg with a fork at first before bringing everything together with your hands until you have a soft, smooth dough.
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4
Divide into 4 pieces and roll each piece on a floured surface into a snake shape with your hands that is about a centimetre thick. Then cut is into 2 centimetre segments and set aside until later making sure they are well floured so they won't stick together.
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5
Bring a large pot of salted water to the boil as you melt the butter and oil together in a large frying pan until foaming. Add the diced onion and allow to cook for a few minutes over a medium heat.
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6
Add the garlic and oregano leaves. Stir and cook for a minute before you add your chopped mushrooms and chilli flakes. Clamp the lid on and cook for 10 minutes over a medium low heat.
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7
Stir in the sun-dried tomatoes and diluted tomato puree. Clamp the lid on again and allow to cook for another 5-6 minutes.
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8
As that is cooking, the salted water should be boiling so drop in the gnocchi. Give them a gentle stir to stop them from sticking and allow them to boil for about 4 minutes or you will know they are done when they all float to the top of the cooking water.
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9
Take a mugful of the starchy cooking water to add to the sauce later to loosen it and strain the gnocchi.
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10
Now remove the lid from the sauce, stir, add the gnocchi and mix.
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11
Mix in the reserved starchy cooking water and check and adjust the seasoning.
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12
Plate up and scatter over about a tbsp of grated parmesan and some chopped, fresh basil and drizzle over a little extra virgin olive oil.
