Home-made Gnocchi with Roasted Tomatoes & Basil

This is my first attempt at gnocchi so I know they are a bit big, next time I will cut them a bit smaller :) I don't usually like gnocchi when you buy it from the supermarket, but I thought I ought to try to make it - especially since Mum and I raided Lakeland at the weekend and I am now the proud owner of a potato ricer. She didn't give in to my demands for a kitchen aid mixer though - I'm still trying. Anyway, since I don't have to be at work until 4 today I decided to make myself a nice lunch so I attempted gnocchi. This recipe makes loads - probably enough to feed 6 people maybe even more.

Ingredients for Gnocchi:
1 kg floury Potatoes
1 Egg (Beaten)
100g Plain Flour (Sifted)
Salt & Pepper

Boil the potatoes with there skins on until they are totally soft all the way through (for those of you who don't know how to check if a potato is cooked - I'm talking about you Alex Bamford - poke it with a skewer and if it goes through easily, its done). Once they are done, drain and leave to cool for a bit. Remove the skins and mash the potatoes thoroughly - if you have one use a potato ricer (they are great, get one). Once the potatoes are mashed, add the egg and the flour and use your hands to mix together to form a dough.

Turn out the dough onto a floured surface and cut into 4 pieces. Roll out each piece of dough into a sausage shape about 3cm thick and 30cm long. Then cut the dough into smaller pieces about 2cms wide. To cook the gnocchi, place in boiling water until they start to float (approx 5 mins, maybe less).

Ingredients for Sauce:
300g Vine Tomatoes
50ml Olive Oil
4 Cloves Garlic (Crushed)
Salt & Pepper
50g Salted Butter
1 Handful Basil (Roughly Chopped)
Parmesan to grate

Roast the tomatoes on a tray with the garlic, salt and pepper and olive oil. You will need to roast them for abour 30/40 minutes on 200 degrees. Once the tomatoes are done take them out of the oven and leave to cool. Melt the butter in a frying pan, then add the tomatoes. Add the cooked gnocchi to the sauce and mix together. Serve with chopped basil and grated parmesan.




Still holding out hope for that mixer - if anyone is feeling particularly generous I'd like it in cream...