Passata is just pureed & strained tomatoes. It can be bought in tall glass jars/bottles.
I've made the gnocchi in the morning prior to assembling it - it is harder to separate once it's been refrigerated. Otherwise, it can be pre-made and assembled ready to bake a day in advance. Next time I make it I'm going to experiment with freezing it like lasagna!
One tip for this recipe - the key to making gnocchi is to keep the potato dry, otherwise it's impossible to make a decent "dough" - you can do this by par-boiling and the oven drying as per suse's recipe....or just pop them in the microwave without any water, cut them in half and scoop the nice, dry flesh out - much quicker/easier.
Gnocchi keep very well in the freezer without the sauce - you will find that if you try to freeze them in the sauce then they will break up whilst being reheated.
This is one of our favourite supper dishes too, although we add chopped black olives to the sauce as well.
We also make a fried gnocchi dish (don't boil them) just shallow fry with olive oil, pancetta, garlic, mushrooms and finally fresh spinach...finish with a splash of cream and a little parmesan and pepper. The fried gnocchi have a great texture.
Oooh, thank you Bear!! Good tips indeed - I've had fried gnocchi before and it is rather tasty. It's why I like it baked, crispy on top, but soft and melting inside. Mmmm.
Tonight we're having mum's lamb roast with baked and steamed vegies, cauliflower & cheese, and red-wine and rosemary gravy. Tom Cruise can get stuffed.
Tonight we are having Baked Chicken, lemon and chorizo. Yum! From my Delicious mag. I found some yummo chorizo at the markets, so I had to find something to cook other than paella with them
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