POTATO GNOCCHI WITH LAP CHEONG AND KOMBU BUTTER

❚ 3 lap cheong sausages (dried Chinese pork sausage), thinly sliced

❚ 1 bunch kai lan (Chinese broccoli), washed and cut into 5 cm (2 in) lengths

❚ 1 tbsp lemon juice

Gnocchi:

❚ 1 kg (2 lb 3 oz) floury potatoes

❚ 50 g (1 3/4 oz) finely grated parmesan

❚ 2 egg yolks

❚ 110 g (4 oz) 00 flour

❚ Olive oil, for tossing

Chili Dressing:

❚ 50 g (1 3/4 oz) Lao Gan Ma (crispy chili and Szechuan pepper sauce), or other chili sauce

❚ 55 ml (1 3/4 fl oz) olive oil

❚ 30 g (1 oz) honey

❚ 1 tbsp black vinegar

Kombu Butter:

❚ 1 tbsp shio kombu

❚ 100 g (3 1/2 oz) cultured butter, softened

❚ 1 tsp shiro shoyu (a wheat soy sauce)

❚ 1 tsp wakame powder

1. Preheat the oven to 175°C (340°F) and line two baking trays with baking paper and sprinkle with flour.

2. Wash the potatoes and, with the tip of a knife, score a circle in the skin without cutting much flesh, about 5 mm (1/4 in) deep. This will make it easier to break them apart once cooked. Bake directly on a rack for approximately 1 hour, or until soft in the centre. Break the potatoes in half and press the flesh through a drum sieve or put through a ricer.

3. Weigh out 500 g (1 lb 2 oz) of potato flesh into a bowl. Add the parmesan, egg yolks and a pinch of salt and mix with a spoon. Add the flour and fold in gently, being careful not to overmix.

4. Turn the dough out onto a floured bench. Divide into fourths, then roll each into a thin log. Cut into 2 cm (3/4 in) pieces, then place the gnocchi carefully on the prepared trays.

5. Cook the gnocchi in batches in some lightly simmering salted water. Wait until they float, then give them another 20 seconds before lifting out and putting them in an ice bath. Once all are cooked, drain and lightly toss with olive oil. Refrigerate.

6. To make the chili dressing, mix all of the ingredients together.

7. To make the kombu butter, rehydrate the shio kombu in 2 tablespoons water, then chop and combine with the butter, shoyu and wakame powder.

8. Heat a large non-stick frying pan over a medium heat and pan-fry the gnocchi in two batches, tossing halfway through to brown both sides. Pan-fry the lap cheong until it starts to render. Return all gnocchi to the pan, add the kai lan and kombu butter, and toss until the leaves start to wilt, approximately 1 minute. Season with lemon juice and salt if needed. Transfer to plates and dress with the chili dressing. Serves: 4