Method

• 1.
  Place potatoes in a large saucepan of cold water, bring to the boil, then cook for 15 minutes or until tender. Drain and shake off any excess water, then set aside to cool slightly. Carefully remove skins and pass through a potato ricer (you should have about 850g of potato) into a large bowl. Add parmesan, egg yolks, flour and 1 tbs salt flakes. Gently mix to create a soft dough, adding a little extra flour if too sticky – don’t overwork or the gnocchi will be tough. Turn onto a floured bench and dust hands with flour.
• 2.
  Gently roll one-quarter of the dough into a 40cm-long log. Use a sharp knife to cut into 1cm-long pieces. Place gnocchi on a floured tray in a single layer. Repeat with remaining dough. Chill until required.
• 3.
  Meanwhile, heat 2 tbs oil in a large saucepan over medium heat. Cook onion for 6-8 minutes until softened. Add garlic sage and sausage and cook, breaking up the meat with a wooden spoon, for 6-8 minutes until golden brown.
• 4.
  Add tomatoes and cook for 10 minutes or until blistered. Stir through cream and cavolo nero and cook for a further 4-6 minutes. Season with salt flakes and freshly ground black pepper.
• 5.
  Bring a large saucepan of salted water to the boil. In batches, add the gnocchi and cook for 30-60 seconds until they float to the top. Gently remove with a slotted spoon into a bowl.
• 6.
  Heat remaining 2 tbs oil and the butter in a large frypan over medium heat. In batches, fry gnocchi for 2-3 minutes until crispy, then add to the pork sauce.
• 7.
  Repeat with remaining gnocchi. Toss to combine, then divide among bowls. Serve with extra parmesan.