Gnocchi with tomato and basil sauce Sauce
( SERVES 6 )
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|1||Onion, finely chopped|
|3 cloves||Crushed garlic|
|½ cup||White wine|
|2 cans||Whole peeled tomatoes, 400g each|
|½ cup||Kalamata olives, pitted|
|1 handful||Basil leaves|
|1 to taste||Sea salt and cracked black pepper|
|1 kg||Agria potato|
|1||Free-range egg, yolk only|
|1 tbsp||Parmesan cheese, finely grated|
|1 pinch||Ground nutmeg|
|2 cups||Cheese, Mainland Egemont|
- Heat pan to medium heat, add onion and garlic. Saute until soft and translucent for approximately 3 minutes. Do not brown.
- Add white wine and raise to high heat to reduce wine to 2 tbsp. Add tomatoes and mash. Bring to the boil then reduce to a simmer.
- Add capers, olives and ripped basil leaves. Simmer and reduce for 10-15 minutes to thicken to preferred consistency.
- Gnocchi: Boil potatoes in skin in salted water until just cooked. Drain and peel whilst hot. Mash while warm.
- Put a large pot of salted water on to boil.
- Once mash is cooled, turn out on to a bench top or large board. Make a well in the middle, add egg yolk, egg, parmesan cheese, nutmeg and 100g of flour.
- Slowly bind together with your hands. Add flour as you go until combined. You may not use all of the flour.
- Lightly knead but don't overwork. Cut into quarters. On a floured board, lightly roll out each section to make long thin sausages.
- Cut into 1 cm cubes. Place them in the boiling salted water to cook.
- When they are ready the gnocchi will start to float. Remove immediately and refresh in icy cold water.
- Place gnocchi into a baking dish and top with sauce. Cover with grated cheese. This can be stored in the refrigerator until ready to reheat.
- Bake in 180 degC for 20 minutes or until heated right through.