A simple, light and fluffy version of this classic Italian potato dish, ideal as a main or starter...
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|| |
• 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.