Homemade Gnocchi and Tomato Basil Sauce
Gluten free, Nut free
- 3 pounds potatoes
- 3 eggs
- 10 oz all-purpose flour, plus extra
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 24 oz jar tomato puree
- sea salt and freshly ground black pepper
- 1/2 cup basil leaves
- freshly grated parmesan, to serve
Peel potatoes and cut into large chunks. Place in a large saucepan of water, cover and bring to a boil. Reduce heat and simmer until cooked.
Drain potatoes well and mash until smooth. Allow potato to cool for 10 minutes. Add eggs and mix well. Add flour a handful at a time and work in with your hands until the potato mixture is a dough-like consistency.
Turn potato mixture on to a lightly floured cutting board and knead until smooth. Add more flour if it is too sticky, but don’t over do it.
Divide dough into eight pieces. Dust cutting board with flour and roll each piece into a 1/2 inch diameter sausage. Cut gnocchi into 1 inch long pieces. Leave as is, or press the back of a fork onto each gnocchi (the indentations help the sauce stick to the gnocchi).
To make the tomato sauce, heat the oil in a non-stick frying pan over medium high heat.
Cook the onion until soft and starting to color, add garlic and cook another minute. Add tomato puree, reduce heat and simmer for 10 minutes. Add salt and pepper to taste.
Bring a large pot of water to boil and add a tablespoon of olive oil. Collect all the gnocchi onto a dish towel and carefully tip into the pot (a second adult is handy here).
Once all the gnocchi have floated to the top, cook for another minute, drain and return to pot. Carefully stir through tomato sauce, add freshly torn basil and serve immediately with parmesan.
You can make gluten-free gnocchi using gluten-free flour.
This is not a speedy mid-week meal, but a fantastic recipe to make on a lazy weekend day with the kids. All that flour, kneading, dividing dough into sausages and cutting into little bits.