Add approx. 5litres of water to your pot and put it on the stove at a medium-high temperature.

Remove the skin from the sausage and break the mince into small pieces, turning them around with your fingers to make small balls.

Place the saucepan on the stove at a medium heat and add 3 tablespoons of extra virgin olive oil.

Add the sausage and mushrooms to the pan and cook for 10 minutes, stirring frequently.

Add a pinch of dried herbs and a tablespoon of table salt.

Pour the pesto over the top and stir it through.

Leave a small amount of pesto in the jar, add some water, put the lid back on it, and shake it around. This will remove the excess pesto from the sides and you can then add it to the mixture.

Cook and stir this for a few minutes until the pesto begins to thicken.

Add cooking cream and stir well once again. Leave this to cook on a low heat until the pasta is ready.

Once the water has boiled, add two pinches of rock salt and stir it through.

Drop the gnocchi into the water and while they are cooking, chop up the fresh basil.

When they start to rise, they are ready. No need to stir at this point, they will come up on their own!

Using a sieve, gather up the gnocchi as they rise and drop them into the sauce, getting rid of the excess water as you go.

Stir the sauce through gently, smothering the pasta with the mouth-watering sauce.

E ora si mangia, Vincenzo’s Plate….Enjoy!