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  • Seasonal local food recipe No 125: Gnocchi with Tomato Sauce

    Posted on December 9th, 2011 Trish No comments

    A recipe from Masterchef presenter Gregg Wallace, shown in the BBC’s recent Great British Food Revival series.

    Serves 4
    Preparation and cooking: 30-40 minutes

    For the gnocchi:
    300g floury potatoes
    50g plain flour, plus extra for dusting

    For tomato sauce:
    1-2 tbsp olive oil
    1 small onion, finely chopped
    1 garlic clove, finely chopped1 tbsp tomato purée
    1 x 400g can chopped tomatoes
    pinch of sugar
    salt and freshly ground black pepperbasil leaves, to garnish

    For the gnocchi, cook the potatoes in their skins in a pan of boiling water for 10-15 minutes, or until tender (a knife should slide in without much resistance). Drain the potatoes and set aside until cool enough to handle. Peel the potatoes and pass through a potato ricer into a bowl, then measure out 250g for the gnocchi.

    For the tomato sauce, heat the olive oil in a small pan and gently fry the onion and garlic for 2-3 minutes, or until softened but not coloured. Add the tomato purée and chopped tomatoes and bring to a simmer. Reduce the heat slightly and cook for a further 10-15 minutes, stirring occasionally. Season with a pinch of sugar and some salt and freshly ground black pepper.

    Meanwhile, tip the potato onto a floured work surface and knead in the flour until the mixture comes together to form a dough. Divide into four equal pieces and roll out into thick sausage shapes. Cut each sausage into 2cm/1in pieces and press with the tines of a fork to create a pattern.

    Bring a large pot of salted water to the boil and add the gnocchi. Cook the gnocchi for 1-2 minutes, or until they float to the top. Remove with a slotted spoon and divide among serving bowls.

    Spoon over the tomato sauce and garnish with fresh basil to serve.

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