Wight Easy Weigh
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Gnocchi with Tomato Sauce
1lb./500g. Mashed Potato
2 tbsp. Oil
4oz./100g. Fine Cornmeal
1 Jar Passata
1 Egg Yolk
4-6 Spring Onions
1oz./25g. Parmesan Cheese (Grated)
2tsp. Dried Tarragon
Generous pinch Sugar
Thoroughly mix together the potato, cornmeal, egg yolk and Parmesan.
Shape into small dumplings (about a large teaspoon of mixture).
Mark with the tines of a fork to give a ridge for the sauce to adhere to.
Prepare a large pan of salted water and bring to a fairly rapid boil, add gnocchi 6-10 at a time, they will rise when cooked.
Meanwhile, make the sauce. Sauté (lightly fry) onions in oil and add tarragon, pour in the Passata and add sugar.
Simmer for five minutes.
Serve over the Gnocchi.
Sprinkle with extra Parmesan and fresh herbs if required.
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