Gnocchi with Tomato and Mushroom Sauce
Ingredients
Sauce
6 ripe tomatoes, chopped
2 tblspn tomato paste
1 clove garlic, crushed
1 onion, chopped
1 fresh red chilli, sliced
3 large field mushrooms, chopped
1/2 cup white wine
1 tblspn freshly chopped basil
To make sauce, place tomatoes, tomato paste, garlic, onion, chilli, mushrooms and wine in a saucepan.
Simmer, uncovered for about 30 minutes. Before taking off heat, add basil.
Gnocchi
3 medium mondial potatoes
1 cup plain flour
Boil potatoes in skins, peel and mash while still hot. Cool slightly. Gradually add enough flour for mixture to form a soft dough.
Knead into a ball then separate into 6 equal portions. Roll each portion into a 1cm thick roll and cut into 1cm long pieces.
On a floured surface, press and roll each piece lightly with the back of a fork.
Cook in plenty of boiling salted water until gnocchi rises to the surface.
Serve hot sauce with gnocchi. Sprinkle with romano or pecorino cheese if you wish.
This recipe is courtesy of Fresh Finesse |