Homemade Gnocchi

45 mins active prep time, 4 servings

Ingredients (included in delivery)

- 700g potatoes, peeled and roughly chopped
- 1/2 cup parmesan cheese, shaved, plus extra to serve
- 2 gloves of garlic
- 800g canned chopped tomatoes
- 1/4 cup basil leaves, finely chopped, plus extra to serve

Ingredients (pantry items)

- 1 egg, lightly whisked
- 1 cup plain flour + extra if needed
- 2 tbsp olive oil
- 1 tsp brown sugar

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Note: In some cases, ingredients may be out of stock or unavailable when the shops pack your order. If this happens, we'll do our best to replace the items with high quality substitutions. If we're unable to find a replacement, we'll contact you to let you know.

What you'll need

Egg, plain flour, olive oil, brown sugar

Instructions

1. Prepare potatoes

Place potato in a steamer basket over a saucepan simmering water. Steam for 10 minutes or until tender. Transfer to a bowl. Mash until almost smooth. Cool slightly.
2. Prepare dough

Add egg, flour and parmesan cheese to potato. Mix well. If dough is very soft and not staying together, add more flour. Turn dough out onto a slightly floured work surface. Knead dough until smooth.
Prepare gnocchi

Divide dough into 4 portions. Roll each portion into a 2cm-thick log. Using a slightly floured knife, cut logs into 3cm pieces.
4. Cook gnocchi
Cook gnocchi, in 4 batches, in a large saucepan of boiling salted water for 3 minutes or until gnocchi floats to the surface. Using a slotted spoon, transfer gnocchi to a large heatproof bowl.
5. Make the sauce

To make the sauce, heat the olive oil in a large frying pan over a medium heat. Add the garlic and cook for 1 minute, then add the tomatoes and brown sugar. Simmer sauce for 10 minutes or until thickened. Add fresh basil leaves and stir through. Add gnocchi to the pan, and toss to gently coat.
6. Serve

Serve gnocchi topped with extra parmesan cheese and fresh basil leaves.