This gnocchi bake is surely a must do for all those who are a sausage and goats' cheese lover!

You will need:

For the gnocchi

Lamb Brand Flour 00 140g

Lamb Brand Semolina 3 tbsp

Lamb Brand Table Salt to taste

Lamb Brand Ground Black Pepper to taste

Potatoes 850g, peeled

Parmesan Cheese 100g , grated

Egg Yolk 1

Fresh Seasoning

You will also need

Lamb Brand Pine Nuts 2 tbsp, toasted

Lamb Brand Ground Black Pepper

Soft Goats' Cheese 150g

Double Cream 100ml

Maltese sausages 3, skin removed

Garlic cloves 2, crushed

Jar Salsa Pronta 1 

Olive Oil 1 tbsp

Fresh Basil and Parsley 1 tbsp, chopped

Onion 1/2, finely chopped

All you have to do:

1. To make the potato gnocchi, chop the potatoes into even-sized pieces and cook them in a pan of boiling water until tender. 

2. Remove the boiling water from the pan and quickly mash the potatoes. 

3. Next, pass the potato mash through a fine sieve using the back of a spoon. This will remove any lumps and give the gnocchi a fine, lighter texture. 

4. Add the grated Parmesan cheese and egg yolk to the potatoes and season well with salt and pepper. 

5. Mix the potatoes well with a spoon before adding in the flour. 

6. Quickly work the flour into the potato to produce a nice, smooth gnocchi dough. 

7. Turn the dough out onto a lightly floured work surface and knead lightly for a minute. 

8. Cut the dough into three or four pieces and roll each piece into a long, tubular shape, about the thickness of your finger. 

9. Cut off pieces 2.5cm/1in long using a sharp knife. You can leave the gnocchi into this shape, or alternatively you can roll each piece into an oblong and press onto the back of a fork to make indentations in the gnocchi.

10. As you go along, place the gnocchi onto a tray sprinkled with the semolina, and also sprinkle some on top of the gnocchi to avoid them from sticking together.

11. You can now prepare the sauce for the gnocchi by heating the olive oil in a large pan. 

12. Add in the garlic and onion and sauté for 3 minutes. Add the Maltese sausage filling to the pan, season well with pepper and continue to cook for about 4 minutes. 

13. Add the salsa pronta and double cream to the pan, lower the heat and allow the sauce to reduce and thicken for 2-3 minutes. 

14. Add in the chopped parsley and basil and remove off the heat. 

15. To cook the gnocchi, drop batches into a large saucepan of salted boiling water, taking care not to over crowd the pan as the gnocchi will stick together. 

16. As soon as the gnocchi are cooked, they will float to the top of the water (this should take only 2 or 3 minutes). 

17. Remove the cooked gnocchi from the pan with a slotted spoon and place into 2 oven-proof serving dishes. 

18. Spoon the prepared sauce over the gnocchi and crumble over the soft goats` cheese. 

19. Place under a hot grill for a few minutes to brown the top. 

20. Toss over the toasted pine nuts and serve immediately.