Potato and Flour Dumplings with Sauce

For the sauce, heat the oil in a pan and gently cook the shallots and garlic until soft but not brown. Add the chilli flakes and tomatoes, rinse out the tomato tin with water and add it to the pan then bring to a boil and simmer gently for about 30 minutes, stirring from time to time. Season with salt and pepper, stir in the tarragon and continue cooking for another 15 minutes.

Meanwhile, make the gnocchi. Boil the potatoes in a large pan of salted water until tender. Drain well then mash until smooth, or pass through a potato ricer. Add the flour, season with salt and pepper and mix with your hands to form a stiff dough. Turn the dough onto a floured surface, knead for 2 minutes then roll the dough into sausage shapes about 1cm thick. Cut into pieces about 2cm long, roll each to make an oval shape and flatten slightly with a fork.

Bring a large pan of salted water to the boil and drop in the gnocchi, a few at a time, and cook until they rise to the surface. Remove the gnocchi with a slotted spoon, drain on kitchen paper and keep warm. Repeat until all the gnocchi are cooked.