James Martin served up tasty gnocchi with courgette balls and spicy pork sausage from Italy on Saturday Kitchen.

The ingredients are: 300g King Edward potatoes, 60g plain flour, 40g Parmesan, finely grated, 1 tbsp olive oil, 75g unsalted butter and salt and freshly ground black pepper.

For the sauce: 1 tbsp olive oil, 2 garlic cloves, thinly sliced, 1 shallot, chopped, 100g ‘nduja, 1 green and 1 yellow courgette, scooped into balls using a parisenne scoop (or dice) and 75g unsalted butter.

To serve: 2 tbsp fresh basil and 4 tbsp Parmesan, finely grated.