Basil Gnocchi with Tomato Sauce

Serves: to serve 4

Prep Time: 20 Minutes

Cook Time: 1 Hour 10 Minutes

Ready In: 1 hr 30 mins

Ingredients

FOR THE SAUCE:

1 can - can chopped tomatoes -14oz (400g)

1 - shallot

2 cloves - garlic

1 sprig - fresh rosemary or thyme

FOR THE GNOCCHI:

18 oz - potatoes

½ oz - fresh basil leaves

7 oz - plain flour (all purpose flour)

  - salt and pepper

Directions

  1. Begin by making the sauce. Place the chopped tomatoes in a pan, then half fill the can with water and add that to the pan. Peel and finely chop the shallot and the garlic. Stir in the shallot, garlic, rosemary (or thyme) and salt and freshly-ground black pepper. Bring to the boil then turn down the heat and simmer gently for at least one hour until it has thickened and is coloured dark red.
  2. Peel the potatoes and make Mashed Potatoes according to the recipe. Important: be sure to mash them well because lumps will be noticeable in the gnocchi, so mash the potatoes thoroughly to as smooth a texture as possible.
  3. Finely chop the basil leaves then sprinkle them over the potatoes. Add plenty of salt and freshly-ground pepper, then add the flour. Using a wooden spoon or your hands, bring the mixture together to make a firm dough.
  4. Using your hands (and knuckles) knead the dough gently for a couple of minutes then, on a flat surface, roll it out into sausage shapes about ½" (1cm) thick. Cut the gnocchi 'sausages' into 1" (2.5cm) lengths.
  5. Gently cook the gnocchi in a pan of simmering water for between one and two minutes until they rise to the surface, then scoop them out as they rise. Toss into the finished tomato sauce and serve straight away with crisp rocket leaves.