Theo Randall showcased tasty baked gnocchi with porcini, tomato and thyme on Saturday Kitchen.

The ingredients for the gnocchi are: 1kg red potatoes, peeled and kept whole, 350g ‘00’ flour, plus extra for rolling the gnocchi and 2 free-range eggs, beaten.

For the porcini, tomato and thyme sauce: 3 tbsp extra virgin olive oil, 1 garlic clove, finely sliced, 1 tsp fresh thyme, 20g dried porcini mushrooms, soaked in 500ml/18fl oz hot water and finely chopped, 600ml tomato passata, 2 tbsp mascarpone, 100g finocchiona salami, sliced and cut in to matchsticks and 150g Parmesan cheese, grated.

See recipes by Theo in his book titled: The Italian Pantry: 10 Ingredients, 100 Recipes – Showcasing the Best of Italian Home Cooking available at Amazon now.