Sausage Gnocchi

If using, start by making the garlic breadcrumbs. Tear the bread into chunks and blitz in a food processor to crumbs. Tip into a large frying pan and fry over a low heat, stirring constantly, until the crumbs are golden and crisp. Tip onto a plate for serving, and roughly wipe out the pan with a bit of kitchen paper.

Using kitchen scissors, snip open the skins of the sausages along their length, then peel away and discard the skins. Add the sausage meat to the used frying pan with the olive oil, then use a wooden spoon to break up the meat into smaller chunks. Put the pan over a medium-high heat and fry the sausages until beginning to brown and get little crispy bits for around 5–7 mins. Continue to break the meat into smaller chunks as it cooks.

Stir in the crushed garlic and chillies for 1 min. Add the gnocchi and cook for a couple of mins until they start to take on some colour.

Using the scissors again, snip up the whole tomatoes into smaller chunks inside their can, then tip the tomatoes into the pan with the milk, chopped parsley and seasoning (use plenty of black pepper). Once bubbling again, cover and cook for 5 mins.

Serve topped with the garlicky crumbs, if using. Store any leftovers in individual baking dishes then scatter with grated hard cheese, cheddar or mozzarella and bake or grill until bubbling.