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These quantities will give you very generous portions for a rich winter meal. The shallots and gnocchi can be prepared in advance. The uncooked gnocchi will keep for a few hours in a fridge or for a week in a freezer.

For the gnocchi, peel the potatoes, chop them into even-sized pieces and steam until tender. Gently mash them and leave them to cool. Stir in the cheese, egg yolks and cayenne, then quickly work in most of the flour. Season well with salt and pepper. If the dough seems firm enough, cut off a small piece, roll it into a ball and drop it into boiling water. If, after a few minutes, the ball floats without breaking up, the dough has enough flour. Bear in mind that the flour helps the gnocchi to hold together but too much flour can make the dough tough.

Cut the dough into three pieces and roll each piece with your hands into a 2cm (3/4 in)-thick tube. Cut each tube into pieces 1cm (1/2 in) long and shape each piece into an elongated ball. Put the gnocchi to one side on a lightly floured plate as you go.

Serves 4
400g(14oz) Brussels sprouts
15g(1/2oz) butter
4 garlic cloves, finely chopped
1/2 tsp caraway seeds
150ml (5fl oz) vegetable stock or water
300ml (10fl oz) double cream
85g (3oz) mild blue cheese, such asCashel Blue
freshly grated nutmeg, to serve

FOR THE ROAST SHALLOTS
200g (7oz) small shallots, peeled(roots left intact)
olive oil

FOR THE SPICED POTATO GNOCCHI
400g(14oz) floury potatoes
60g (21/oz) Desmond, Parmesanor other hard cheese, finely grated
2 egg yolks
1/2 tsp cayenne pepper
85g(3oz) plain flour
salt and pepper
butter

Preheat the oven to 180°C/350°F/Gas Mark 4. To roast the shallots, toss them in a little olive oil in an oven dish, cover loosely with baking parchment and roast in the oven, checking and stirring occasionally, until the shallots are soft and golden.

Halve or quarter the Brussels sprouts, depending on size. In a wide pan, heat the butter and cook the sprouts, garlic and caraway over a medium heat for 3 minutes. Add the stock or water, bring it to the boil, lower the heat, cover and simmer for 5 minutes, until the sprouts are almost tender. Add the cream and turn up the heat to boil for 30 seconds. Crumble in the blue cheese then turn off the heat and stir to melt the cheese.

While the sprouts are cooking, bring a saucepan of water to the boil and drop in some of the gnocchi, being careful not to overcrowd the pan or the gnocchi will stick together. As the gnocchi float to the top, remove them with a slotted spoon. Keep them warm in a buttered frying pan over a low heat while you cook the rest.

To serve, place some gnocchi in four warm plates or shallow bowls. Spoon the sprouts in their sauce around each portion, pouring some of the sauce over the gnocchi. Arrange some roasted shallots over each portion and finish with nutmeg.