Name: Gnocchi in tomato and basil sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 600 gram sebago (brushed) or blue moon potatoes, peeled, quartered; 1 egg, lightly beaten; 3/4 cup (110g) self-raising flour, sifted; rice flour, for dusting; 1/3 cup (80ml) extra virgin olive oil; 1 clove garlic, sliced finely; 2 400g cans chopped tomatoes; 1 heaped teaspoon brown sugar; small handful basil leaves, to serve; flaked parmesan cheese, to serve

Ingredients

600 gram sebago (brushed) or blue moon potatoes, peeled, quartered

1 egg, lightly beaten

3/4 cup (110g) self-raising flour, sifted

rice flour, for dusting

1/3 cup (80ml) extra virgin olive oil

1 clove garlic, sliced finely

2 400g cans chopped tomatoes

1 heaped teaspoon brown sugar

small handful basil leaves, to serve

flaked parmesan cheese, to serve

Method

1.Place the potatoes in a large saucepan of lightly salted water; bring to the boil. Cook until potatoes are tender; drain.

2.Mash the potatoes well and leave to cool. Place the cooled mashed potato in a large bowl. Season with salt. Stir in the egg, add the flour and mix to obtain a smooth but sticky dough. Divide the dough into 4 portions. Sprinkle the rice flour onto a clean surface; roll out each portion of dough into a long sausage shape. Cut into 2cm squares.

3.To make the sauce, heat the olive oil in a large frying pan, add the garlic and cook for 1 minute, then add the tomato and brown sugar. Simmer sauce for 10 minutes or until thickened. Season to taste with sea salt and freshly ground black pepper; place over a low heat to keep warm.

4.Bring a large saucepan of salted water to the boil. When the water is rapidly boiling, cook the gnocchi in batches. The gnocchi is cooked when it rises to the surface. Remove with a slotted spoon; drain well. Divide gnocchi between serving bowls, spoon over the tomato sauce and garnish with fresh basil leaves and parmesan cheese.