Harissa Brown Butter Gnocchi

Slice your potatoes in half and leave them to steam for a few mins, until they’re cool enough to handle, then scoop the flesh from the skin (Don’t throw away the skins! Make some stuffed skins or bake with oil to make some potato skin crisps.)

Press the flesh through a sieve onto your kitchen surface and season well with salt and pepper, then grate a little fresh nutmeg over.

Sieve the flour over the top. Use a knife to chop through it all to make a big crumbly mess, then use your hands to bring the mix together. Cut the block into 8 triangles. Cover with a damp tea towel.

Dust your surface liberally with flour, then take each eighth, one at a time, and roll it into a long log. Use the back of a table knife to chop into 3cm lengths. Set aside on a baking tray and repeat with the rest of the dough.

Bring a large pan of salted water to the boil, then drop a handful of the gnocchi in at a time and boil for 2 mins, until they float up to the surface. Use a slotted spoon to transfer onto a plate or a clean baking tray to steam a little- repeat with the rest- don’t throw away the water!

Make the sauce. Heat a frying pan over a medium heat and then add the butter. Cook, whisking constantly until it’s turning brown and starts to smell like digestive biscuits, around 2-3 mins, then add the harissa paste. Turn the heat down, take a spoon of the gnocchi water and whisk it in. Toss to make a silky sauce then leave on a very low heat.

Heat another large frying pan over a medium-high heat and add a tbsp of butter. Once melted, add the gnocchi and fry until golden on both sides. Tip the sauce in and toss, toss, toss. Add the lemon juice and toss some more. The sauce should perfectly coat the gnocchi – season well and tip into bowls. Top with fresh parsley and a scattering of parmesan to serve.