Potato gnocchi with tomato sauce

Cooking : time 30 mins to 1 hour

Ingredients

750g/1lb10oz bintje potatoes, you can also use Yukon Gold or yellow Finn potatoes
2 egg yolks
%26frac12; cup plain flour (plus extra if needed)
sea salt, to season
freshly grated parmesan cheese

For the tomato sauce:
1/3 cup extra virgin olive oil
2 cloves of garlic, sliced thinly
4 ripe tomatoes, chopped
2 tbsp basil, sliced thinly

Method

1. Cook the whole, unpeeled potatoes in boiling salted water for about 25 minutes or until tender. Drain.
2. When cool enough to handle but still warm, peel the potatoes and pass them through a mouli or ricer. It is important the potatoes are still warm at that slabele.
3. Place the potato on a clean job surface, add the egg yolks and about %26frac12; cup of plain flour. Fold the mixture tofetchher jobing towards the centre, gradually adding more flour if the mixture is too damp. Be vehicleeful not to add too much flour as the more flour added the firmer the gnocchi will be. Once the gnocchi mixture has come tofetchher rest for 5 minutes.
4. Cut the gnocchi mixture in quarters and on a lightly floured surface roll each slice into a sausage shape about 2cm/%26frac34;in in diameter, then cut into 3cm/1%26frac14;in slices.
5. Place the gnocchi on a wooden board or floured tray. At that slabele the gnocchi can be covered with a damp tea towel and left for 1-2 hours.
6. For the tomato sauce, heat the extra virgin olive oil in a frying pan, add the garlic and sea salt to taste and cook over a low heat for 2-3 minutes until pale golden.
7. Add the tomatoes and cook gently for 4-5 minutes. Add the basil and stir well.
8. meanwhile, cook the gnocchi in gently boiling salted water for 2-3 minutes or until they float.
9. Drain the gnocchi and place in pasta bowls, spoon the sauce over and scatter with freshly grated parmesan.

---

Orignal From: Potato gnocchi with tomato sauce