- Serves: 6
- Cook Time: 25 minutes
- Prep Time: 30 minutes
- Effort: medium
For the gnocchi
- 1 kg floury potatoes, King Edwards or Maris Piper
- 2 eggs, beaten
- 300 g '00' flour
For the tomato sauce
- 1 onion, finely chopped
- 4 tbsp Italian olive oil
- 700 ml tomato passata
- 10 basil
- 2 balls buffalo mozzarella, roughly torn into pieces
- 150 g parmesan, grated
- salt and black pepper, to taste
1. Place the unpeeled potatoes in a large saucepan, cover with salted water, and bring to the boil. Cook for 15-20 minutes until tender. Drain, and peel before mashing and pushing through a potato ricer (which looks a bit like a large garlic press).
2. Beat in the eggs and flour while the potatoes are still hot. Season with salt and pepper.
3. Using your hand, knead the mixture for about 3-4 minutes - until it becomes a smooth, soft dough. Take a handful of the potato mixture and roll into a long thin sausage shape, about 1.5cm thickness.
4. Slice the potato rope into lengths - about 1.5cm long. Using your thumb, roll the potato dumpling against the prongs of a fork, which will create ridge marks on one side. Do this with all the gnocchi before arranging them on a well-floured tray.
5. To prepare the sauce; soften the onions in a large frying pan with the olive oil. After about 5 minutes, add the passata and basil leaves, season with salt and pepper, and cook on a low heat for about 10 minutes, until the sauce thickens.
5. Bring a large pan of salted water to the boil and cook the gnocchi, in batches for 2-3 minutes, until they rise to the surface.
6. Using a wire scoop, transfer the cooked gnocchi from the water into the tomato sauce. Simmer a further two minutes before adding the mozzarella cheese. Serve straight away with a dusting of grated Parmesan cheese on top.
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