Gnocchi: If you fancy making your own gnocchi, it’s actually much simpler than you might think, it just obviously takes a little bit longer to make from scratch. But this is my recipe. If you don’t love gnocchi, then by all means use whatever pasta you like! It will be gorgeous with any, the same instructions ring true, you need to save some of the pasta cooking water and give it all a really good stir to get the creamy sauce.

A note on crème fraiche: crème fraiche is best here, but if you have some mascarpone, cream cheese or double cream open in the fridge, you can use this. Mascarpone - you can use the full amount. For cream cheese or double cream, I would start slower as they are a bit richer. Stir and taste, see how it is and how it looks. You can always add more but can’t take away.

If you want to double the recipe: double everything and on you go. It scales well but also is very easy to adapt to your own tastes. So if you love crab and want to use a little more than 100g or you don’t have a shallot but have a red onion, all this will work just fine.

How to get your children to eat it too: I admit that not every recipe is family friendly and try as I might, this dish feels a bit too grown up for my children who are only 3 and 5. But you can always serve them gnocchi with a simple tomato sauce and lots of cheese and then you’re still eating vaguely the same thing which is nice!

What to do with leftovers: this will keep in the fridge for 2 days in an airtight container. Reheat in a pan with a splash of water until piping hot (or in the microwave but pan tends to give a better texture).