Michael Weldon’s baked gnocchi with pork sausage, Mutti Basil Passata and St Hugo Shiraz

Step 1Preheat oven to 180°C (160°C fan-forced).

Step 2To make gnocchi, place potatoes on a baking tray and roast for 45 mins-1 hour or until cooked through. Set aside until cool enough to handle. Cut in half and scoop the flesh into a large bowl, discarding the skins.

Step 3Use a potato masher or potato ricer (or place the potato in a fine sieve and push through with the back of a spoon) to mash potatoes until light, fluffy and smooth. Set aside to cool to room temperature.

Step 4Combine potato in a large bowl with egg and enough flour to form a firm, slightly sticky dough. Place dough on a floured work surface and very gently fold until the flour is mixed through the potato (be careful not to overwork the dough, or the gnocchi will be tough).

Step 5Cut dough into 5 or 6 portions. Roll out 1 dough portion on a floured surface into a long log, about 2cm thick, then cut crossways into 3cm pieces. Place on a floured tray. Repeat with remaining dough portions.

Step 6Meanwhile, heat oil in a large frying pan over medium heat. Add sausage and cook, stirring with a wooden spoon to break into lumps, for 5 mins or until light brown all over. Use a slotted spoon to transfer the sausage to a plate.

Step 7Add onion and season. Cook, stirring, for 5 mins or until the onion softens.

Step 8Add garlic and chilli flakes. Cook, stirring, for 1 min or until fragrant.

Step 9Add vinegar and cook for 1 min or until reduced. Return sausage to the pan with the passata and thyme. Season. Cook, stirring occasionally, for 5-8 mins or until the sauce thickens.

Step 10Cook gnocchi, in batches, in a saucepan of boiling water for 3 mins or until the gnocchi rises to the surface. Use a slotted spoon to transfer the gnocchi to the tomato mixture in the pan, adding a spoonful of the cooking liquid if needed.

Step 11Add ricotta, parsley and parmesan. Toss to combine. Taste and season if needed.

Step 12Grease an 8-cup (2L) baking dish. Transfer the gnocchi mixture to the prepared dish. Top with the mozzarella and drizzle with extra oil. Bake for 10-15 mins or until the mozzarella melts and is golden.

Step 13Meanwhile, bake the salami on a baking tray for 5-8 mins or until crispy.

Step 14Top gnocchi with crispy salami, basil leaves and extra ricotta and parmesan. Serve with a glass of St Hugo Shiraz.