Michel Roux served up tasty pan fried gnocchi with slow cooked salted pork knuckle and parsley sauce on Roux Back Down the River.

The ingredients for the ham are: Small salted ham knuckle, 2 bay leaves, 6 unpeeled garlic cloves, 6 sprigs each of rosemary & thyme and 20 whole black peppercorns.

For the gnocchi: 750g floury potatoes, 150-200g 00 flour, plus extra for dusting, 20g Semolina, 1 large egg, beaten and 40g butter.

For the sauce: 20g butter, 20g plain flour, 200ml ham stock (from above), 100ml double cream and 30g bunch parsley, leaves chopped.

See recipes by Michel in his book titled: Michel Roux at Home: Simple and delicious French meals for every day available from Amazon now.