Instructions: Place the unpeeled potatoes in a large pan and cover with water. Bring to the boil, then cook for 20 minutes.

To make the duck sauce, finely slice the duck breast. Heat 1 tbsp of the oil in a frying pan and add the duck; fry for 5 minutes until golden brown all over. Drain on kitchen paper.

In a saucepan, heat 1 tbsp of the oil and add the spring onions, carrots, celery, garlic, thyme and bay leaves. Season well. Cover and cook for 10 minutes, stirring occasionally. Add the diced tomatoes and strips of duck to the sauce with the remaining oil, the chilli and basil. Simmer for a further 5 minutes.

To make the gnocchi, drain and peel the potatoes while still warm. Pass them through a mouli-legumes. Add half of the flour, the egg, salt and butter. Work together with your hands to make a homogenous dough, adding more flour if necessary.

Turn out on to a surface sprinkled with the remaining flour and roll the dough into several ropes that are 2.5cm (1 inch) thick. Cut the ropes across into 2cm (3/4 inch) pieces. Shape the gnocchi by rolling the pieces over the back of a fork. Spread out on a floured tea towel.

Bring a large pan of salted water to the boil. Reduce to a simmer. Place the gnocchi in the pan, in batches, and cook for 2&3150;3 minutes until they rise to the surface. Drain and keep warm while cooking the remaining gnochhi.

Once all the gnocchi are cooked, toss in the duck sauce and serve.

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