So I’m half way through my first week in my new job, and after spending all of this evening in the kitchen having a cupboard sort out, I thought I would take a break and share with you my ‘last supper’ that I made for my family this weekend before moving out (okay I promise I’ll stop talking about that from now)!
YAY I did it, finally after months of wanting to, I got round to making gnocchi from scratch 😀 Although I haven’t yet got my hands on a potato ricer, which is recommended by a lot of people when making gnocchi, spending a good 5 minutes mashing any lumps out of the boiled potatoes seemed to work just fine!
This pasta sauce is one of the easiest I have made, with only 5ish ingredients being needed and it tastes so much better than any shop bought pasta sauce me or my family have tasted. STUDENTS remember this, if you want to do a bit of cooking at university or college then start with an easy pasta sauce like this 🙂
This recipe is a lot easier than I was expecting so I would really urge anyone who’s thinking of giving gnocchi a go to get in the kitchen and try it out, you won’t be disappointed I’m sure!
Ingredients (Serves 4)
For the tomato sauce:
1 Onion, finely chopped
2 Garlic Cloves, finely chopped
400g Can Chopped Tomatoes
1/2 Can Water
Small Glass (around 75ml) Red Wine
60g Wild Rocket and Basil Leaves
Salt and Pepper, to season
For the Gnocchi
500g Large Waxy Potatoes
15g Basil Leaves, finely chopped
200g Plain Flour
Lots of Salt & Pepper, to season
For the tomato sauce:
In a medium-sized saucepan, fry the onions and garlic in a little splash of olive oil on a low heat until they begin to soften. Once the onions are turning translucent (after around 4 minutes), add the chopped tomatoes, then half fill the can with water and add that to the pan along with the red wine.
Add a little salt and pepper to season, making sure to taste the sauce to check it is seasoned enough, and give all these ingredients a stir.
Now bring the sauce to the boil and simmer gently for about an hour until it has thickened up and is a dark red. And it’s as easy as that!
For the gnocchi:
Peel the potatoes, add them to a large pan of salted water and boil on a medium heat for around 15-20 minutes, until they are soft. Once they are done, turn off the heat, drain off all the water and either put them through a potato ricer or mash the potatoes for a good 5 minutes (you want all the lumps out at this point otherwise you will get lumpy gnocchi at the end).
Sprinkle the basil into the mashed potatoes along with plenty of salt and pepper – you don’t want your gnocchi to be bland but at the same time you don’t want it too salty so make sure you taste as you go along!
Sieve the flour into the saucepan with the potatoes and using a wooden spoon, bring everything together to form a firm dough.
Now take over with your hands and turn the dough out on to a floured surface before kneading it for a couple of minutes until it is nice and firm and holds together well.
I was quite lazy at this point and instead of rolling the dough into a sausage and cutting into pieces, I simply broke off little bits of the dough and rolled them into balls in my hands before placing on the floured surface ready for cooking.
Once you have rolled all your gnocchi dough into the desired shapes, add gently to a pan of simmering water on a medium heat for a few minutes.
*What’s great about gnocchi is that when it is cooked, it bobs up to the surface so you know exactly when to scoop it out!
Once the gnocchi has risen to the surface, let it rest there for 30 seconds before scooping off (just to make sure it is cooked enough) and adding to the tomato sauce.
When all the gnocchi have been added to the tomato sauce, give it a good stir together and serve with a large italian salad or just on its own, it’s nice enough!