Francesco Mazzei served up potato gnocchi in cheese and tomato sauce (gnocchi alla sorrentina) on James Martin’s Saturday Morning.

The ingredients are: 300g boiled potatoes, mashed, 1 egg yolk and 100g plain flour, plus some extra for later and 1 coffee spoon basil, chopped.

For the sauce: 200g tomato sauce, 50g Grana Padano cheese, 80g mozzarella for di latte, 80g Buffalo Mozzarella, 6 basil leaves and 20g butter.

See recipes by James in his book titled: Home Comforts available from Amazon now.