Ingredients
Serves: 4
Gnocchi
- 1lb Potatoes Roosters (clean but not skinned / not new potatoes)
- 1 cup flour (flour '00' or plain flour)
- 1/2 teaspoon sea salt
- 1 medium egg (room temperature)
Sauce
- 2 tablespoons olive oil
- 2-4 cloves of garlic, sliced thinly.
- 1 teaspoons oregano
- 6 leaves basil (or 1 teaspoon dried)
- 100g tomato paste.
- 2-4 tbsp mascarpone cheese
- Pinch of sea salt & pepper
- 250ml cream (optional)
- Grated pecorino (optional)
Method
Gnocchi
- Boil the whole potatoes with skin on, until tender, let cool and remove the skin. Then pass through a potato ricer. (You can use left over mashed potatoes, but it will need extra flour, due to moisture).
- Mix the flour and salt, place on a flat surface, make a well in the middle and add the potatoes and egg, mix together with your fingers or fork, to form a soft dough, it should not stick to your fingers.
- On a lightly floured surface, cut small amounts of dough to form ropes and cut into 3/4 inch (2 cm) pieces, then slide each piece on a fork and press a little (but not too hard). Sprinkle with a little bit of flour and toss, so they don't stick together.
- Let the gnocchi rest for 10-20 minutes before cooking (while you make the sauce).
Tomato Sauce
- While the gnocchi are resting make the sauce. In a saucepan add olive oil, garlic, oregano, basil, tomato paste, cook for 1-2 minutes.
- Add, salt, pepper, cream and mascarpone, stir to combine, half cover with a lid and let simmer over medium heat until thickened. Remove lid for the last few minutes to thicken.
Cooking Gnocchi
- In a large pot of salted boiling water cook the gnocchi, gnocchi are ready when they float to the top, they cook very quickly. Remove immediately, drain, and add to the cooked sauce, cook for 30 seconds, gently tossing.
- Serve immediately topped with fresh grated pecorino parmesan cheese if desired.
Tips:
- We love removing them straight from the boiling pan, drain and pan fry on a hot pan with a little bit of butter, until crispy and golden, so delicious!
- Any leftover cooked gnocchi should be stored in an airtight container and refrigerated. They will last up to three days in the fridge.
- The gnocchi can also be frozen, place the uncooked gnocchi on a tray in the freezer, freeze for 20 minutes then place them in a freezer bag. They will keep for about one month. No need to defrost, just cook from frozen.
