To make the potato gnocchi, chop the potatoes into even-sized pieces and cook them in a pan of boiling water until tender. Remove the boiling water from the pan and quickly mash the potatoes. Next, pass the potato mash through a fine sieve using the back of a spoon. This will remove any lumps and give the gnocchi a fine, lighter texture. Add the grated Parmesan cheese and egg yolk to the potatoes and season well with salt and pepper. Mix the potatoes well with a spoon before adding in the flour. Quickly work the flour into the potato to produce a nice, smooth gnocchi dough. Turn the dough out onto a lightly floured work surface and knead lightly for a minute. Cut the dough into three or four pieces and roll each piece into a long, tubular shape, about the thickness of your finger. Cut off pieces 2.5cm/1in long using a sharp knife. You can leave the gnocchi into this shape, or alternatively you can roll each piece into an oblong and press onto the back of a fork to make indentations in the gnocchi. As you go along, place the gnocchi onto a tray sprinkled with the semolina, and also sprinkle some on top of the gnocchi to avoid them from sticking together. You can now prepare the sauce for the gnocchi by heating the olive oil in a large pan. Add in the garlic and onion and sauté for 3 minutes. Add the Maltese sausage filling to the pan, season well with pepper and continue to cook for about 4 minutes. Add the zalsa pronta and double cream to the pan, lower the heat and allow the sauce to reduce and thicken for 2-3 minutes. Add in the chopped parsley and basil and remove off the heat. To cook the gnocchi, drop batches into a large saucepan of salted boiling water, taking care not to over crowd the pan as the gnocchi will stick together. As soon as the gnocchi are cooked, they will float to the top of the water (this should take only 2 or 3 minutes). Remove the cooked gnocchi from the pan with a slotted spoon and place into 2 oven-proof serving dishes. Spoon the prepared sauce over the gnocchi and crumble over the soft goats` cheese. Place under a hot grill for a few minutes to brown the top. Toss over the toasted pine nuts and serve immediately.

Suggested wine : Ruffino Chianti

Chianti Ruffino is characterized by delicate yet steady floral notes of violet which is characteristic of Sangiovese wines. The 2012 vintage offers deep, fruity hints of plum together with intense notes of sweet cherry leading to a lightly spicy finish.