Gnocchi with Tomato Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Lovely with cheese grated on top Ingredients:
1 lb potatoes |
2 3/4 ounce spinach |
1 tablespoon water |
3 tablespoon margarine |
1 medium egg, beaten |
5 1/2 ounce whole wheat flour |
1 tablespoon olive oil |
1/2 medium onion, chopped |
1 tablespoon tomato puree |
400 grams canned tomatoes, chopped |
1/2 tablespoon dried basil |
1 salt and pepper, season to taste |
Directions:
1. Cook the potatoes drain well and mash them in a bowl.
2. cook the spinach in the water for 5 minutes or ubtil wilted. Drain and pat dry then chop and stir in with the potatoes.
3. Add the margarine, egg and half of the flour to the spinach and potato mixture, mixing well. Turn out on a floured surface, gradually kneading in the last lot of flour, to form a soft dough.
4. With floured hands, roll the dough into a thin rope and cut off 2cm pieces. Press the centre of each dumpling with your finger, drawing it towards you to curl the sides of the Gnocchi. Cover the Gnocchi with cling film and leave to chill.
5. Heat the oil for the sauce in a pan and saute the onion, add the tomato puree, tomatoes and basil and season well with salt and pepper, bring to the boil and then simmer for 20 minutes. Blitz sauce with a hand blender if wished.
6. Bring a pan of salted water to the boil and cook the Gnocchi for 2-3 minutes or until they rise to the top of the pan. Drain well and tranfer to serving dishes and pour over the sauce.
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