Gnocchi with Fresh Tomato and Basil Sauce

sbs.com.au

BarryJ

subheading: Sauce:

2 kg vine ripened tomatoes

⅓ to ½ cup (80 ml) olive oil

6 cloves garlic, peeled, sliced finely or chopped

1 ½ tsp salt

1 handful basil leaves, torn

freshly ground black pepper or chilli flakes, to taste

subheading: Gnocchi:

1 kg Desiree potatoes, skins scrubbed and left on (if you are new to the game, Dutch Creams or Kipfler will guarantee success because of the higher starch content, but are a little dearer)

200 g plain flour

1 tsp salt

100 g parmigiano-reggiano or parmesan cheese, finely grated

1 large free-range egg, lightly beaten

water

2 tsp salt

Soaking time 10 minutes

Directions at sbs.com.au

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