If this recipe sounds dangerously spicy, do not panic - it's not at all hot. The 'Vesuvio' part of the name comes from the mixture of tomato sauce and mozzarella, which gives the impression of molten lava. I love potatoes and think gnocchi should be used in place of any pasta, given half a chance.

Ingredients (Serves 2)

• 500g fresh Gnocchi
• 1 jar of passata
• 2 tsp balsamic vinegar
• 1 tsp caster sugar
• 150g mozzarella cheese (don't use the really expensive stuff)
• 1 onion
• 4 cloves of garlic
• 50g unsliced chorizo (optional)
• 1 large handful basil leaves

Method

1. Finely chop the onion and garlic, and cut the chorizo (if you are using it) into a 1/2cm dice.
2. Heat a little sunflower oil in a large saucepan, and gently fry the onion, garlic and chorizo until the onion has softened.
3. Add the passata, and top up with about half a pint of hot water. Add the balsmic vinegar - this will help to give it a rich, deep colour - and the sugar. Season well with salt and pepper, and allow to simmer, uncovered, for 10 minutes, stirring occasionally. You should be aiming to create a rich, thick sauce.
4. Add the gnocchi and allow to simmer for a further five minutes.
5. While the gnocchi is cooking, grate the mozzarella and finely chop the basil. At the end of the five minutes, take the pan off the heat and add the mozzarella and basil. Stir once, so the the cheese is starting to melt, and serve immediately.

Variations

For those that like such things, a few mushrooms would go well in this dish. Add them about halfway through cooking the onion. The dish is equally good with pasta, especially a filled pasta such as ravioli or tortellini. If you are using fresh pasta the recipe remains the same, if it is dried then you will need to cook it al dente according to the packet instructions and then simmer it in the sauce for only two or three minutes.

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