Potato Gnocchi with Tomato and Basil Sauce

By MissHeather

Ingredients

• Tomato sauce:
• 1 T oil
• 1 onion, chopped
• 1 celery stick, chopped
• 2 carrots, chopped
• 2 x 14 oz cans crushed tomatoes
• 1 tsp sugar
• 1/2 C fresh basil, chopped
• Potato Gnocchi:
• 2 lbs old potatoes
• 1 oz butter
• 2 C plain flour
• 2 eggs, beaten
• Topping:
• freshly gratedParmesan, for serving

Details

Servings 4

Preparation

Step 1

To make the sauce, heat the oil in a large frying pan, add the onion, celery and carrot and cook for 5 mintues, stirring regularly. Add the tomato and sugar and serson with salt and pepper, to taste. Bring to a boil, reduce the heat to very low and simmer for 20 minutes. Cool slightly and process, in batches, in a food processor until smooth. Add the basil; set aside.

To make the potato gnocchi, peel teh potatoes, chop roughly and steam or boil until bery tnder. Drain thoroughly and mash until smooth. Using a wooden spoon, stir in the butter and flour,, then beat in the eggs. Cool.

Turn onto a floured surface and divide into tow. Roll each into a long sausage shape. Cut into short pieces and press each piece with the back of a fork.

Cook th gnocchi, in batches, in a large pan of boiling salted water for about 2 minutes, or until the gnocchi rise to the surfae. Using a slotted spoon, drain the gncchi, and transfer to serving bowls. Serve with the tomato sauce and freshly grated Parmesan. Garnish with fresh herbs if you like