Gnocchi is a small dumpling most often made with potatoes, though it can also be made from flour, squash or polenta.
The spicy garlic-pepper sauce contrasts well with the mild flavouring of the gnocchi in this delectable dish. Top this north Italian favourite with a few fresh basil leaves and vegan Parmesan cheese, if available.
450g peeled and quartered white potatoes
1¼ cups white flour
Optional fresh basil leaves
1 large can peeled tomatoes
4 cloves minced garlic
½ chopped white onion
1 tsp basil
1 tsp thyme
1 tsp oregano
1 bay leaf
Black, white and red pepper mix to taste
Salt to taste
1 tsp olive oil
- Boil the potatoes in salted water for 15 to 20 minutes, or until tender.
- Stir in plenty sea salt, drain, and mash the potatoes until smooth. Transfer to a bowl.
- Sprinkle flour into the bowl with one hand whilst kneading it into the potatoes with the other hand. Continue until all the flour is worked in and the dough is smooth. This may take a few minutes as the dough will be sticky at first.
- Divide the dough into 3 pieces. With the first piece of dough, form it into a 5cm thick roll. Cut the roll into 3cm lengths and roll each one against a fork. Repeat with the remaining 2 pieces of dough.
- Drop the gnocchi, one at a time, into salted boiling water. Cook for 2 to 3 minutes, or until the pieces rise to the surface.
- Remove the gnocchi from the water, drain well, and transfer to a warm plate.
- To prepare the sauce, heat the olive oil in a large pan and add the onion and garlic; sauté for 3 minutes.
- Stir in the remaining sauce ingredients, cover, and simmer for 20 to 30 minutes.
- Remove the bay leaf and puree the sauce in a blender.
- Return the sauce to the pan and keep warm over a low heat, stirring occasionally, until the gnocchi is ready.
- Serve with the gnocchi and garnish with a few basil leaves.
Serves 4 people
Recipe supplied by Jane Tindell, Cape Town, South Africa
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