1 garlic clove, finely sliced
20g/â…”oz dried porcini mushrooms, soaked in 500ml/18fl oz hot water and finely chopped
1kg/2lb 4oz red potatoes, peeled and kept whole
1 tsp fresh thyme
600ml/20fl oz tomato passata
350g/12oz ‘00’ flour, plus extra for rolling the gnocchi
3 tbsp extra virgin olive oil
2 free-range eggs, beaten
2 tbsp mascarpone
150g/5½oz Parmesan cheese, grated
100g/3½oz finocchiona salami, sliced and cut in to matchsticks