Method

• 1.
  Place octopus in a large saucepan with bay leaves, peppercorns and the sliced lemon and cover with cold water. Bring to the boil over high heat, then reduce heat to medium and simmer for 40 minutes, or until just tender. Remove from heat and set aside to cool in the stock. Remove octopus and reserve the liquid for a stock. Slice octopus into 3cm chunks.
• 2.
  Meanwhile, to make the ’nduja, place all ingredients in a food processor with 2 tsp salt flakes and 1 tsp freshly ground black pepper and whiz for 2-3 minutes, scraping down the side occasionally, until combined to a paste.
• 3.
  For the gnocchi, boil the potatoes in a large saucepan of boiling salted water for 30-35 minutes, until very soft. Drain well. When cool enough to handle, peel and pass through a potato ricer (or mash using a potato masher) into a large bowl.
• 4.
  Add flour, eggs, yolk and pepper, and using your hands, mix until just combined. Season. Tip dough onto a lightly floured benchtop and knead into a ball. Return to the bowl and chill, covered, for 30 minutes.
• 5.
  Line a large baking tray with baking paper. Divide the dough into 4 equal portions. Working with 1 portion at a time, roll into a 2.5cm-thick log, then cut into 3cm pieces. Place gnocchi on prepared tray, leaving space between each. Cover and chill for 30 minutes.
• 6.
  Bring a large saucepan of salted water to the boil. Reduce heat to a simmer. Cook gnocchi, in batches, stirring water gently and occasionally, for 2-3 minutes, or until they rise to the surface and float. With a slotted spoon, transfer gnocchi to a large bowl of iced water. Repeat with remaining gnocchi. Drain gnocchi and drizzle with the oil. Season to taste and gently toss to coat.
• 7.
  Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper. Arrange the gnocchi on the prepared tray in a single layer and bake for 20-25 minutes, until light golden.
• 8.
  Meanwhile, heat the oil in a large, deep frypan over high heat. Add octopus, sumac and thyme and cook, tossing occasionally, for 2-3 minutes, until warmed through and the octopus is browned. Add lemon juice, scraping base of pan with a spoon, and season. Keep warm until ready to serve.
• 9.
  Place 120g ’nduja in a large saucepan over medium heat and cook, stirring frequently, for 3-4 minutes, or until the fat has melted and the meat is browned.
• 10.
  Add gnocchi to octopus, season and toss to coat. Divide among plates. Spoon over a generous amount of ’nduja and garnish with watercress and lemon wedges.