GNOCCHI WITH TOMATO SAUCE
A tasty Italian dish. A speciality that is a cross between dumplings and pasta. Good as a first course, main meal or family snack.
1½lb potatoes (unpeeled weight)
4½oz flour, sieved
Pinch of salt and white pepper
Pinch of mace or nutmeg
1 tbs chopped parsley
1 tbs chopped basil
1 tbs olive oil
1 clove garlic, crushed
1 red pepper, deseeded and chopped
¼ small chilli, deseeded and chopped
14oz can chopped tomatoes
Pinch of sugar
Salt and pepper
½pt single cream
To make the gnocchi, boil potatoes in salted water until tender. Work in flour, seasonings and herbs.
To make the sauce, heat oil and cook garlic, pepper and chilli until soft. Add tomatoes, sugar, seasoning, bay leaf and simmer for 20 minutes.
Bring a large pan of water to the boil. Shape gnocchi mixture into sausages, about ¾” thick on a floured surface and cut into 1” pieces.
Rub a fork and hands with flour. Press one piece of mixture against the concave side of the fork with fingers.
Roll gnocchi down and let it drop onto plate.
Cook gnocchi in boiling salted water, removing them as soon as they rise to the surface. Keep warm.
Cover with tomato sauce and sprinkle with parmesan cheese
Gnocchi can be cooked from frozen but will take longer to float to the surface.