Crispy gnocchi with olives and sun-dried tomatoes

Method

1. Boil the unpeeled potatoes in a large pan of water for 25 minutes or until tender. Drain and, when cool enough to handle, remove the potato skins. Mash until really smooth.
2. Add the egg, plenty of salt and pepper and the flour and mix to a dough. Turn out and knead on a floured surface for a few minutes.
3. Put a large pan of water on to boil. Cut the dough into 4 and roll out each piece to 2cm ‘ropes’. Cut off at 2.5cm intervals and cook the gnocchi in the boiling water, in batches, for 3-4 minutes (4-5 minutes, if frozen, see tip), until risen to the surface. Refresh in cold water and drain well.
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4. Preheat the grill to high. Heat the butter in a large ovenproof frying pan over a medium-high heat. Add the gnocchi, in 2 batches, and cook until crispy and golden. Return all the gnocchi to the pan. Add the tomatoes, olives and basil and warm through.
5. Tear the cheese over the gnocchi, pop the pan under the hot grill, until melted and golden. Serve, drizzled with oil and the extra basil.