Potato gnocchi in a tangy tomato sauce
Serving: 2
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Directions
- For the tomato sauce, sauté the onion and garlic in a little oil and add the tomatoes and 125ml (½ cup) of water and season. Add the chilli and basil, cover and cook for (+/- 30 minutes). Remove from the stove and with a hand-held blender, blend until smooth.
- To make the gnocchi, put the potatoes in a bowl and with a potato masher, mash until smooth. Add the rest of the ingredients and knead into a ball. On a lightly floured work surface, shape small portion of the dough into long strands and cut into ½ cm pieces.
- Bring a large pot of salted water to a boil. Drop in the gnocchi and cook for (+/- 2 minutes) or until the gnocchi have risen to the surface. Drain and continue until all the gnocchi are cooked.
- Serve the gnocchi topped with the tomato sauce and sprinkle with freshly grated Parmesan if desired.
Ingredients
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 g tin whole peeled tomatoes
- Salt, to taste
- 1 green chilli, chopped
- 30 g fresh basil
- <h3>Ingredients for gnocchi</h3>
- 2 large potatoes, boiled
- 180 g cake flour
- Salt, to taste
- 1 large egg, lightly beaten