Ingredients

Step by step

1. Preheat the oven to 200°C, fan 180°C, gas 6. Wash the potatoes and bake for 50-60 minutes or until tender when pierced with a sharp knife. When cool enough to handle, scoop out the flesh from the skins and pass through a ricer into a large bowl, or mash with a masher. Mix with the ricotta, nutmeg and a pinch of salt. Gently knead in the flour until a dough is formed. Resist the temptation to overwork as you want the gnocchi to be fluffy, not starchy.
2. Turn out onto the floured work surface and divide into four pieces. Roll each out into a sausage shape roughly 2cm in width and then cut into large gnocchi, 3cm in length. Cover and set aside.
3. Bring a large pan of salted water to the boil and boil the broccoli for 5 minutes until soft. Meanwhile, in a wide pan, gently fry the garlic in the oil. Add the chilli to the oil and then with a slotted spoon, lift the broccoli from its cooking water into the wide pan. Allow a little of the cooking water to splash in and continue cooking the broccoli over a low heat. It will fall apart a bit. Add the butter, olives and seasoning and allow the butter to melt over a low heat.
4. Gently add the gnocchi to the pan of salted water. Cook until they float to the surface; 2-3 minutes. Add them to the sauce using a slotted spoon and gently turn to coat. Serve in warm bowls, scattered with the grated cheese and a grind of black pepper.