Gnocchi and tomatoes sauce (Pomodoro Gnocchi)

 

Ingredients:

4 small potatoes

4tbs 00 flour (approx.)
1 egg (56-58g)

 

 

Method (Gnocchi):

1. Place potatoes on rock salt and bake for 30-40mins (this is to allow the rock salt to absorb the moisture from the potatoes).
2. Peel the potatoes skin.
3. Use a potato ricer and press the potatoes to a large bowl.
4. Mix the 00 flour and egg slowly to the potatoes till it don't stick to your fingers.
5. Roll it the thickness of finger.
6. Cut the roll approx. 2cm each.
7. Use a fork to lightly press on it and roll it to the back.
8. Boil water with salt, gnocchi is ready when it floats.

 

Ingredients:

1 bottle of 500g tomatoes puree (or 1kg fresh ripe Perini tomatoes)

3 cloves garlic

1 small carrot

1 piece celery

5tbs extra virgin oil

1 bunch basil leaves

 



 

Method (Tomatoes sauce):

1. Chop garlic, celery, carrot .
2. In a pot, add in extra virgin oil.
3. Then add in garlic, celery and carrot, fry till fragrance.
4. Add in tomatoes puree, basil leave and simmer for an hour.
5. Add in little water if is too dry.
6. Add in salt and pepper.