800gm-1kg dry/floury potatoes
approx 200gm plain flour
2 cloves garlic (finely chopped or crushed)
3 yummy, ripe, (preferably vine-ripened tomatoes), peeled, seeded and chopped
500ml tomato passata
2 tsp sugar
1/4 cup extra virgin olive oil
about 200gm buffalo mozzarella (or bocconcini), cubed (approx 1cm)
about 1/3 cup grated parmesan
about 1/2 cup shredded basil
salt & pepper,
Parboil potatoes (whole, with skin on), then bake in oven until tender.
Peel potatoes while still hot, then push through a ricer/mouli (or mash, but it doesn't get as even as result).
On floured surface, knead 1/2 the flour into potato, adding more depending on the dryness of the potato until a smooth dough is achieved. The less flour used, the lighter the dough. Knead until elastic and shape into a ball. Cut or tear into four pieces.
With palms of hands, roll each ball into a long sausage about 1 - 1.5cm in diameter.
Cut into pieces 2cm long and roll in a little flour. With finger, press an indent into each piece.
Boil water, and cook in small batches until gnocchi rises to the top. Put into a bowl containing a little olive oil and swish around to keep separate as each batch is added. Add a splash more olive oil as needed.
To make sauce, heat oil and add garlic. Gently fry for a few seconds only then add passata. The sauce will seem very oily! This is OK, the oil will help prevent the gnocchi from drying out when baking. Simmer for about 5 minutes, adding sugar and salt & pepper to taste. Add chopped tomatoes and simmer for 5 more minutes. Remove from heat.
Preheat oven to 180 degrees. Add sauce to gnocchi, stirring gently. Stir through mozzarella, 1/3 of the parmesan and 1/2 the basil. Using either a large shallow baking dish or four individual gratin dishes, spoon gnocchi into dishes. Top with 1/3 of the parmesan and bake for about 20 minutes, until cheese is melted and the top is golden and a little crisp.
Serve topped with remaining parmesan and basil. Good with garlic bread and steamed green vegies or green salad.
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