Serves 4
For Gnocchi:
1 kilo maris piper potato
200g 00 pasta flour (but plain flour would do)
nutmeg for seasoning
salt
1 egg, whisked
Parmesan to serve
For the Sauce:
1 tin tomato (or passata if you prefer smooth)
fresh rosemary
1 onion
2 garlic crushed
season
Knorr stock cube or a few glugs from the liquid stock
Wash and pierce the potatoes. Bake them in the oven until they are soft. Chop the onion and sweat it in pan with a little oil, once soft add the tomatoes and let that cook on low, add the garlic and rosemary and stock. Add a little water if it gets too dry.
Once the potatoes are soft and cooled enough to handle, scoop out the flesh and then push it through a sieve. Add the flour to your clean work surface, put the potato on top and make a well in the centre. Pour the egg into the centre, season with nutmeg and salt and then fold the mixture together making sure you don’t over work it. Once you have the dough formed, roll out into thin sausages and cut at an angle 2m pieces. If the dough gets sticky add a little flour.
Put a large pan of salted water onto boil, drop the gnocchi into the water – they are cooked when they have risen to the top (approx a minute or 2). Remove carefully with sieve or slotted spoon. Pour tomato sauce over, gently mix and serve with grated parmesan and a drizzle of Extra Virgin Olive Oil.
