Step: 1/12

Cook the potatoes in boiling salted water for about 30 minutes until tender. Drain and peel.

Step: 2/12

Press the potatoes through a potato ricer. Leave to cool.

Step: 3/12

Add the egg and knead with enough flour to make a smooth, not sticky dough. Season with salt and nutmeg.

Step: 4/12

Shape the dough into rolls of about xxcm.

Step: 5/12

Cut the rolls into 2-3cm pieces and roll into balls.

Step: 6/12

On a floured surface, press each ball with the prongs of a fork. Leave the gnocchi to rest for about 20 minutes.

Step: 7/12

Peel the onion and cut into half rings. Peel and dice the garlic. Heat the olive oil in a frying pan, saute the onion and garlic until softened. Add the bay leaves and crushed chilies.

Step: 8/12

Chop the pancetta, add to the pan and cook until browned. Pour in the white wine and bring to the boil.

Step: 9/12

Add the tomatoes and season with salt, pepper and sugar. Cover and simmer gently for 10-15 minutes.

Step: 10/12

Meanwhile, cook the gnocchi (in batches) in a pan of boiling salted water until they float to the surface. Remove with a slotted spoon and leave to drain.

Step: 11/12

Place the drained gnocchi in the pan with the tomato sauce.

Step: 12/12

Stir briefly and scatter over half of the pecorino. Place in deep plates and serve the remaining cheese on the side.