Ingredients
- Olive oil 4 tbsp
- Red onion, peeled and finely chopped 1
- Garlic cloves, peeled and crushed 2
- Cirio chopped tomatoes can 400g
- Ready-made potato gnocchi (or made from scratch below) 500g
- Buffalo mozzarella cheese, roughly torn 150g
- Parmesan cheese, freshly grated 2 tbsp
- Small bunch of fresh basil to serve
To make your own gnocchi
- Floury potatoes, King Edwards work well 1kg
- Large eggs, lightly mixed 3
- Everyday Favourites plain flour 300g
Method
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- Heat the olive oil in a large frying pan over a low heat. Add the onion and garlic and cook for 5-7 minutes until golden.
- Add the chopped tomatoes and bring to the boil. Simmer for 15 minutes or until the sauce is thick and reduced.
- Season with salt and black pepper. Meanwhile, cook the gnocchi in boiling salted water for about 2-3 minutes or until the gnocchi rise to the surface.
- Drain the gnocchi and add to the tomato sauce together with the mozzarella cheese and stir gently. Scatter with Parmesan cheese and basil leaves and a good drizzle of extra virgin olive oil.
- Boil the potatoes in their skins for 15 minutes or until tender and then peel while still hot.
- Put the potato through a potato ricer or mash with a fork until smooth. Then lightly mix in the egg and flour taking care not to beat too much.
- Roll the dough into a long sausage shape, then using a sharp knife cut each roll into 1 cm pieces, pushing the knife away from you as you cut. Push the back of a fork into each gnocchi if you would like to decorate them.
- Boil in salted water until each gnocchi comes to the surface. Drain and serve.
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