GNOCCHI POMODORO RECIPES

Steps:

• To make the Sauce: Take the tomatoes out of the can, cut in half, and remove the seeds. Chop the tomatoes into small pieces and reserve the juice.
• In a saucepan, add olive oil and garlic and sauté for 1 minute.
• Add the tomatoes, salt, pepper and chili and bring to a simmer for 5 minutes. If necessary, add the reserved juice.
• Add the basil.
• Finish with cream.
• To make the gnocchi: Preheat the oven to 300°F.
• Bake the potatoes for approximately 1 to 1 1/2 hours, until tender.
• Scoop each potato out of its skin into mixing bowl.
• Mash the potatoes to a fine consistency.
• In a separate bowl, combine egg yolks, melted butter, salt, pepper and nutmeg.
• Add the egg mixture to the potatoes and mix together.
• Add flour to mixture, 1 cup at a time, and mix until smooth.
• Scoop out and make finger-sized rolls on a floured board.
• Cut with knife into bite sized pieces.
• Roll each piece over the back of a fork to make a round form.
• In a pan, freeze until hard enough to handle, and put into portion sized bags.
• Fill a large pot with water and add a pinch of salt and boil.
• Drop gnocchi into boiling water 3 or 4 at a time so the water doesn't stop boiling.
• The gnocchi is ready when it floats to the top.
• Drain gnocchi and scoop out into bowl and add sauce.
• Add fresh Parmesan and serve.

Steps:

• Heat the oven to 220C/200C fan/ gas 8. Tip a layer of rock salt onto a baking tray and sit the potatoes on top. Roast for 50 mins-1 hr or until tender when a cutlery knife is inserted. Leave to cool for 10 mins, then peel off the still warm skins. Pass the potatoes through a ricer or push through a sieve using a spoon onto a work surface, then leave to cool. Add the flour, egg and ½ tsp salt to the potato and gently bring everything together using your hands until you have a uniform dough – don’t overwork it. Divide the dough into four. Roll each piece into a long sausage on a lightly floured surface to around 2cm in diameter. Cut each one into 1.5-2cm nuggets. You can keep them like this or roll ridges onto to them with the back of a fork or a ridged pasta paddle. Set aside on a baking sheet dusted with semolina.
• For the sauce, blitz the canned tomatoes using a jug blender or hand blender. Heat the oil in a large pan over a low-medium heat, then add the onion and a pinch of salt and fry for 10-15 mins until softened and translucent. Tip in the garlic and chilli and cook for 1 min, then add the sugar, blitzed tomatoes and herbs, and bring to a simmer. Cook, uncovered, for 20 mins, stirring regularly. Season to taste.
• Bring a large pan of lightly salted water to the boil. Add the gnocchi in two batches and cook for 2-3 mins or until they bob to the surface. Drain the gnocchi in a colander, then toss in the pan with the tomato sauce. Spoon onto a large sharing plate, then top with the basil, grated cheese and a drizzle of olive oil. You can open-freeze the gnocchi on trays, then store in sandwich bags for up to three months, which can then be cooked for 3-5 mins from frozen.