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Gnocchi with Cherry Tomato and Italian Sausage
Ingredients
  • 800 g Sebago potatoes (about 4), peeled and quartered
  • sea salt and black pepper, to taste
  • 1 egg, lightly beaten
  • 35 g (⅓ cup) finely grated parmesan
  • 300 g (2 cups) plain flour, plus extra for dusting
  • shaved parmesan, to serve
  • subheading: Sauce:
  • 2 tbsp extra virgin olive oil
  • 250 g cherry tomatoes, halved
  • 4 Italian sausages, casings removed
  • 3 garlic cloves, crushed
  • 1 tbsp tomato paste
  • 1 tbsp balsamic vinegar
  • pinch caster sugar
  • ½ cup basil leaves
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