Jersey Royal Potato Gnocchi with Sausage Ragu

**Prepare the Gnocchi:** Place the unpeeled Jersey Royal potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 20-25 minutes. Drain well.

While the potatoes are still hot, pass them through a potato ricer (or mash very thoroughly) onto a clean work surface. This removes any lumps and ensures a light gnocchi.

Sprinkle about half of the flour over the potatoes, followed by the melted butter, warm milk, and egg yolk. Season generously with salt and pepper.

Gently mix everything together with your hands. Add more flour gradually, a little at a time, until the dough comes together into a soft, slightly sticky ball. Be careful not to overwork the dough, as this will make the gnocchi tough.

Lightly flour your work surface. Divide the dough into 4 equal portions. Roll each portion into a long sausage shape, about 1.5cm thick.

Cut the sausage into 2cm pieces. At this point, you can leave them as they are, or roll each piece over the back of a fork to create ridges, which will help the sauce cling to the gnocchi.

Place the gnocchi on a lightly floured baking sheet, making sure they don't touch each other.

**Prepare the Sausage Ragu:** Heat the olive oil in a large frying pan or Dutch oven over medium heat. Add the sausage meat and cook, breaking it up with a spoon, until browned.

Add the onion, carrot, and celery to the pan and cook until softened, about 8-10 minutes. Add the garlic and cook for another minute until fragrant.

Pour in the red wine and scrape up any browned bits from the bottom of the pan. Let the wine reduce by half.

Add the chopped tomatoes, tomato puree, rosemary, thyme, and bay leaf. Season with salt and pepper.

Bring the ragu to a simmer, then reduce the heat to low, cover, and cook for at least 30 minutes, or up to an hour, stirring occasionally. The longer it cooks, the richer the flavor will be. Remove the bay leaf and herb sprigs before serving. Stir through the local greens at the end to wilt through.

**Cook the Gnocchi:** Bring a large pot of salted water to a boil. Gently drop the gnocchi into the boiling water in batches. They are cooked when they rise to the surface, about 2-3 minutes.

Remove the gnocchi with a slotted spoon and add them directly to the sausage ragu. Gently toss to coat.

Serve immediately, sprinkled with freshly grated Parmesan cheese.