Giant sausage-filled gnocchi in tomato sauce

I weigh 500 g peeled potatoes, chop, wash and put in a bowl with little water and salt, cover with suitable cling film and microwave for 20 minutes, then drain. Boiling or steaming are alternatives.

I sauté chopped onion in oil, add crumbled sausage, brown and deglaze with white wine. I let it evaporate, cover and cook about 20 minutes, without salt because the sausage is flavourful.

I put cooked sausage in a bowl, add 1/2 egg beaten with a fork and Parmesan, and mix by hand. Filling ready.

I flour the worktop, drain and rice hot potatoes, spreading to cool so they absorb less flour and stay softer. I add half the remaining egg and gradually knead in flour without overworking.

I form a ball.

I divide into 10 equal, weighed pieces.

I divide filling into 10 portions and put in the centre of each flattened dough disc.

I close around the filling.

I seal well.

I turn over, flour and shape flat gnocchi.

I brown garlic in oil, add a jar of tomato sauce and a jar and 1/2 of water, a teaspoon of chilli if wanted, and simmer covered for about 15 minutes. The sauce should be fairly liquid because gnocchi absorb plenty.

I boil salted water in a large pot, add gnocchi and simmer for another 5 minutes after they float, because they are large.

I carefully drain into the sauce, leave a few minutes, coating well, and add chopped parsley.

I serve with Parmesan and a drizzle of oil.