Coriander gnocchi in a curried cream and corn sauce

Preheat the oven to 220°C/200°C fan

Stab the potatoes a few times with a fork or skewer, then rub with oil. Transfer to the oven rack for 20 minutes, then turn the oven down to 190°C/170°C fan and cook for a further 45 minutes to 1 hour, or until the potatoes are very tender

Allow the potatoes to cool for 10 minutes, then, working with the still-hot potatoes (use a tea towel to hold them, if necessary), scrape the flesh from the skins into a bowl until you have 450g mash

Turn the mashed potato out onto a work surface and make a well in the centre, then add the egg yolk, salt and coriander

Sprinkle a little of the flour on top, then start bringing it together with a fork. Continue adding the flour in this way, stopping as soon as it starts clumping together. It’s important not to overwork the dough as it will become tough

Gently bring it together into a ball and cover and rest for 10 minutes

Cut the dough into 4 equal pieces, then roll each into a log about 10 inches long. Cut into gnocchi sized pieces (about 20)

Transfer to a sheet dusted with semolina and cover

Bring a pan of salted water to the boil

In a frying pan, add a dash of oil then add the shallot and cook until soft but not coloured

Add the garlic, then cook out a minute or two before adding the curry powder and a small splash of the stock. Cook for a minute or two stirring, then add the remaining stock and allow to bubble down and reduce by half

Remove from the heat and add the double cream, then season and blend

Return to the heat and add the corn

To make the spiced butter, melt the butter in a small frying pan and add the fennel seeds, chilli flakes and curry leaves

Cook the gnocchi in the boiling salted water for a couple of minutes, or until they float to the top

Serve the gnocchi surrounded by the sauce and topped with the spiced butter