Potato gnocchi with tuco

1.Heat 1 tbsp oil in a saucepan over medium heat. Add chicken and brown on both sides (2-3 minutes each side), then add remaining oil and the onion, garlic and carrot and cook, stirring, until soft and translucent (6-8 minutes). Add tomato, stock and bay, season to taste, reduce heat to very low and simmer very gently until chicken is falling from the bone (2-3 hours). Cool briefly, then coarsely shred chicken meat, discarding skin and bones, and season to taste. Break up tomatoes with a spoon.

2.Meanwhile, preheat oven to 170°C. Pierce potatoes a few times with a fork, then roast on a baking tray lined with baking paper until they can be easily pierced all the way through with a skewer (1¼-1½ hours). While still hot, quarter potatoes lengthways, scrape out flesh and press through a fine sieve into a bowl. Weigh out 400gm potato then mix with flour, eggs and nutmeg and season to taste with salt, being careful not to overmix. Divide dough into 4, and roll each piece on a lightly floured surface into a thin log, about 2cm wide. Cut into 2cm lengths, lightly dust with flour and roll each piece down the back of a fork, pressing lightly to form gnocchi. Transfer to a lightly floured tray.

3.Cook gnocchi in a large saucepan of boiling salted water until they float (1 minute). Gently transfer to sauce with a slotted spoon, toss to coat, then top with parmesan and a drizzle of olive oil to serve.