Potato Gnocchi with Tomato Sauce and Parmesan

This is an inexpensive vegetarian food that can be eaten from the plate with just a fork.  The potato gnocchi balls, topped with bright red tomato sauce, and sprinkled with grated Parmesan is also very appealing for children to try.  

Adult supervision of cooking the potatoes and gnocchi in a pan of boiling water is advised.  Use of a draining spoon makes easy work of lifting the ‘just cooked’ gnocchi from the hot water to a warm serving plate.

A large pan is required. Serves 6

Gnocchi ingredients:

1 kg/2 1/4 lbs. potatoes, pealed and cut into quarters

200g/7 oz. plain flour

1 egg

pinch nutmeg

salt and pepper

Parmesan cheese, grated

1. Cook the potatoes in boiling water until tender.  Drain and then mash until smooth.
2. Stir in the flour, egg, nutmeg, salt and pepper to taste.
3. Turn out on a lightly floured board and knead briefly until smooth.
4. Using floured hands, shape into 2 1/2cm/1 inch balls.
5. Cook the gnocchi, a few at a time, in a large pan of gently boiling water.  They are cooked when they rise to the surface.  Remove with a draining spoon onto a heated platter. Start next small batch in same boiling water. 
6. Serve with tomato sauce (below) and grated Parmesan.

Tomato sauce:

3 tablespoons olive oil

1 x 425g/14 oz. tin chopped tomatoes, plus the seed centres from pizzaiola tartines starter, see October post

1 teaspoon dried oregano

1/2 teaspoon sugar

salt and black pepper

1 teaspoon pureed garlic

1. Put all the ingredients in a small sauce pan and bring to a low boil (simmer).
2. Cook uncovered for 20 minutes or until the sauce is thick.

© Judy Labi 2013