Homemade gnocchi with tomato and basil sauce
- FOR THE GNOCCHI
- 500g white potatoes, peeled and chopped
- 250g plain flour
- 1 medium egg
- FOR THE SAUCE
- ½tbsp unsalted butter
- 1 small onion, finely chopped
- 1clove garlic, crushed
- 500g passata
- ½tsp dried oregano
- 5 fresh basil leaves
Add the potatoes to a pan of boiling water. Cook for 8 mins, or until you can put a knife through them but they’re still a little firm. Drain and allow to cool.
While the potatoes are cooking, make the sauce. Melt the butter in a pan then fry the onion over a medium heat for 2-3 mins, until starting to soften but not browning.
Add the garlic and fry for 1 min. Add the passata and oregano, then simmer on a low heat for 10 mins.
Meanwhile, mash the potatoes then add them to a large bowl with the flour and egg. Mix well, then turn the dough out onto a floured surface.
Knead for a few mins, until the dough starts to get smoother.
Cut the dough into 4 equal-sized pieces. Roll each piece out with your hands into a long snake shape about 2cm thick. Cut each piece into pillow shapes 3cm in length.
Bring a large pan of water to the boil and add the gnocchi. Cook for 3-4 mins, until the gnocchi have all risen to the surface. Drain well.
To finish off the sauce, tear the basil leaves into pieces and add to the tomato mixture. Mix the gnocchi into the sauce and serve immediately.