Potato gnocchi with tomato and basil sauce
A recipe from the Good Food collection.
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- 1 tablespoon oil
- 1 onion, chopped
- 1 celery stick, chopped
- 2 carrots, chopped
- 2 × 425 g (13 1/2 oz) canned tomatoes, crushed
- 1 teaspoon sugar
- salt and pepper
- 1/2 cup (30 g/1 oz) fresh basil, chopped
- 1 kg (2 lb) old potatoes
- 30 g (1 oz) butter
- 2 cups (250 g/8 oz) plain flour
- 2 eggs, beaten
- Parmesan cheese, grated
1. To make Tomato Sauce: Heat the oil in a large frying pan. Add the chopped onion, celery and carrots. Cook for 5 minutes, stirring regularly. Add the tomatoes, sugar, and season with the salt and pepper. Bring to the boil, reduce the heat to very low and simmer for 20 minutes. Place the mixture in a food processor and process until smooth. Add the basil leaves; set aside.
2. To make Gnocchi: Peel the potatoes and chop roughly. Place in a large pan of boiling water and cook, covered, for 15 minutes or until very tender. Drain well and mash until smooth. Using a wooden spoon, stir in the butter and the flour, then beat in the eggs. Set aside to cool.
3. Turn the cooled mixture onto a floured surface and divide into two. Roll each of the mixtures into a long sausage shape. Cut into 3–4 cm (1 1/4–1 1/2 inch) pieces and press each piece with the outside of a fork to give the traditional gnocchi pattern.
4. Bring a large pan of water to the boil, add the gnocchi, and cook for about 3 minutes, or until the pieces rise to the surface. Using a slotted spoon, drain the gnocchi, then place in warm serving bowls. Serve with the tomato sauce and freshly grated Parmesan cheese.