Pan-fried gnocchi with cavolo nero & lemon-chilli pangrattato

Start with the pangrattato. Mix the breadcrumbs with the oil and fry in a large frying pan over a medium heat for 1-2 minutes, until golden. Tip into a bowl and stir in the lemon zest and chilli flakes, plus a pinch of sea salt flakes. Set aside to cool and crisp up.

Tip the mash into a mixing bowl – cold and hard from the fridge is fine. Using your hands, break it up so there are no big lumps. Add the egg and mix well, then stir in most of the flour with a metal spoon to make a dough. Try not to mix it hard or for too long, or you risk creating tough gnocchi. Add a little more flour if necessary, until the dough is soft and pliable, but not sticky. Tip onto a lightly floured work surface and shape into a disc.

Cut the disc into 4, then roll each piece into a sausage shape, about 2cm thick. Cut each shape into 2cm pieces. Using the tines of a fork, gently press ridges into each piece of gnocchi.

Bring a large pan of salted water to the boil, then add the gnocchi. Cook for 2-3 minutes, until the gnocchi rise to the surface. Gently scoop out with a slotted spoon and onto a plate, then drizzle with oil and toss, to prevent the gnocchi sticking to the plate or each other.

Melt the butter in a large frying pan and allow to become slightly brown before adding the oiled gnocchi. Fry until golden on both sides, then tip in the cavolo nero and shake gently to combine and wilt it. Divide between 2 plates, pour over the browned butter from the pan and top with the pangrattato.