Other vegetables may have stolen the limelight in Italy, but the humble potato is still very much loved by our Italian chefs. The ideal accompaniment to meat or fish and a key ingredient in gnocchi, potato is incredibly versatile. Whether mashed, roasted, sautéed or cooked sous-vide, this collection of potato recipes demonstrates the many ways of preparing the vegetable.

Giancarlo Perbellini serves a rich potato purée with Braised veal cheek and fried leeks in his version of a classic regional dish, while Salvatore Elefante Grilled octopus with green beans, potatoes and wild fennel showcases a lighter method of preparing the vegetable. Gaetano Trovato’s delicious Valdarno chicken with smoked potatoes and truffle uses shavings of beech wood to infuse the potatoes with a subtle smoky flavour.

No Italian potato collection would be complete without a gnocchi recipe or two. These little dumplings are a fantastic alternative to pasta and quick and easy to make at home. Emanuele Scarello's Gnocchi with herbs, garlic sauce and black truffle is guaranteed to impress gourmet friends, while Teresa Buongiorno’s Pink gnocchi with a green core and ricotta cream, uses puréed beetroot to give the gnocchi a striking hue.