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Potato gnocchi

A recipe from the Good Food collection.

Ingredients

Murdoch Recipe Article Lead - narrow
  • 500 g floury potatoes, unpeeled
  • 1 egg yolk
  • 3 tablespoons grated Parmesan
  • 1 cup (125 g) plain flour
  • Parmesan shavings, to serve

Tomato sauce

  • 425 g can tomatoes
  • 1 small onion, chopped
  • 1 stick celery, chopped
  • 1 small carrot, chopped
  • 1 tablespoon shredded fresh basil
  • 1 teaspoon chopped fresh thyme
  • 1 clove garlic, crushed
  • 1 teaspoon caster sugar

Method

1. Steam or boil the potatoes for 15–20 minutes, or until just tender (pierce with the point of a small sharp knife—if the potato comes away easily it is ready). Drain, cool and peel. Push through a fine sieve or food mill, then place the mash in a bowl. Mix in the yolk and Parmesan, then gradually add enough flour to form a slightly sticky dough. Knead gently for 2–3 minutes, adding more flour if necessary, until smooth.

2. Divide the dough into four. Roll each portion on a lightly floured surface to form a sausage 2 cm thick, then cut into 2.5 cm pieces. Roll each piece into an oval. Put a piece on the tines of a fork and press down with your finger, rolling the gnocchi as you do so. This will form a ridged shell shape. Place on flour-dusted trays and cover.

3. To make the tomato sauce, place all the ingredients in a pan. Bring to the boil, reduce the heat and simmer for 15–20 minutes, stirring occasionally. Cool slightly and blend or process until smooth. Season.

4. Bring a large pan of salted water to the boil. Lower in the gnocchi in batches of about 20. Remove with a slotted spoon when they rise to the surface after 2–3 minutes and keep warm. Toss through the tomato sauce and serve with Parmesan shavings.

Main ingredient:
Potato
Cuisine:
Italian
Course:
Main-course
Occasion:
Midweek dinner, Family meals

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