Ingreadient :

• 50g butter
• 400g of cooked baked potato
• 125g plain flour
• 50g grated parmesan
• 2 egg yolks
• Salt and pepper
• 15g butter
• 15g plain flour
• 400ml milk
• 100g grated parmesan
• Salt and pepper
• 1 lemon, zest
• 1 small bunch of parsley, chopped
• 2 tbsp small capers, chopped
• 2 curly chicory, sliced
• 8 italian sausages, sliced

Direction :

1. Heat the grill to high
2. Mix the potato, parmesan, flour and egg yolks together, and season. Then, roll into sausage-shapes, about 2cm thick by 20 cm long. Using a little extra flour might help. After, cut these into 3cm long pieces, plunge into boiling water and cook for 1 minute then drain.
3. To make the sauce, melt the butter, whisk through the flour, then cook out for a minute. Then, whisk in the milk, and when bubbling add the cheese. Season.
4. Heat a large fry pan until hot, fry the sausage pieces until they are crisp, add a knob of butter, the gnocchi and chicory. Stir through and season.
5. Cover in the sauce, then grill on high for 2 to 3 minutes. Meanwhile, chop the parsley, capers and lemon. Together, sprinkle on top of the gnocchi, bake and serve.