Gennaro Contaldo served up delicious gnocchi with tomato sauce and winter salad on Saturday Kitchen.

The ingredients for the sauce are: extra virgin olive oil, plus extra to serve, 2 garlic cloves, sliced, 1 small red chilli, finely chopped (optional), 1 anchovy fillet, 20 ripe cherry tomatoes, halved and handful fresh basil, plus extra to garnish.

For the gnocchi: 1 cup water (240g), salt, 2 tbsp extra virgin olive oil and 1 cup ‘00’ flour (120g).

For the winter salad: 1 head radicchio trevisano, sliced, 1 bulb fennel, cored and sliced, 1 orange, segmented, 50g Parmesan shavings, 75g walnuts, roughly chopped, 3 tbsp extra virgin olive oil and 1 tbsp balsamic vinegar.

See recipes by Gennaro in his book titled: Gennaro’s Cucina: Hearty money-saving meals from an Italian kitchen available from Amazon now.