Cut the potato and swede into equal- sized chunks, drizzle with 2 tbsp of the oil, season and roast for 50 mins or until completely soft. Leave to cool slightly, then pulse in a food processor until broken down.

Add the chilli flakes, flour, Parmesan and some seasoning, then pulse again to form a sticky dough.


2)Bring a large pan of salted water to the boil in which to cook your gnocchi later.

Flour your hands and divide the dough in three.

On a floured surface, roll each portion into a sausage about 1cm in diameter.

Using the back of a table knife, cut into pieces 2.5cm in length – this gives a tapered edge to the pieces of gnocchi.

3)Working in batches, cook the gnocchi in the water for 30 secs or until they rise to the surface.

Remove with a slotted spoon and drain on a tray lined with kitchen paper.

Can be made to this stage up to 4 hrs ahead and kept in the fridge.


4)Turn the oven to its lowest setting and heat the remaining oil in a large frying pan over a medium heat.

Fry the gnocchi in batches for 2 mins on each side until browned, then keep warm in the oven.