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Recipe for Potato Gnocchi

(Ref: RCP091)

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A simple, light and fluffy version of this classic Italian potato dish, ideal as a main or starter...
Serves:	4
Preparation Time:	45 mins
Cooking Time:	5 mins
Ingredients:	Maris Piper potatoes, peeled and cubed - 1kg
	Egg Yolks - 2
	"00" Grade Flour - 100g
	Sea Salt - 1 tsp
	Ground Black Pepper - ½ tsp
	Olive Oil - 2 tbsps
	Fresh Basil, roughly torn - ¼ cup
	Parmesan Cheese, grated - 1 cup
	Mozzarella Cheese, torn - 1 ball
	Fresh Garlic, finely sliced - 2 cloves
	Chopped Tomatoes - 400 g tin
	Italian Stallion Chilli Sauce - 1 tbsp
Method:	• Heat the sunflower oil to high heatBoil the potatoes for approx. 20 minutes until very soft. Allow to cool slightly then use a potato ricer to produce a silky mash. . • Add the flour, egg yolks and salt to the potatoes. Use your hand to lightly combine into a large ball, taking care not to overwork the ingredients. • With a sharp knife, slice off a piece of the mixture and use both hands to roll into a long sausage, 2cm in diameter, then slice into 3cm wide pieces. Give the gnocchi pieces that traditional striping with the back of a fork, or a wooded gnocchi board. • For the sauce, heat the olive oil in a small pan and fry the garlic for a minute or so, until fragrant. Add the tinned tomatoes and cook for 3 minutes until hot and starting to soften. Add the Italian Stallion Chilli Sauce. • To cook the gnocchi, place a pan of slightly slated water over a high heat and bring to the boil. Add a few gnocchi at a time and remove from the pan once they start to float, Drain on kitchen paper then place on plates. • Add the torn basil to the sauce and spoon over the gnocchi. Top with the torn mozzarella cheese, grated Parmesan cheese and an extra sprinkle of black pepper.

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