Basil Gnocchi with Tomato Sauce

Prep. time: 2o minutes,
Cooking: 1-2 minutes,
Serves: 3-4 people

TOMATO SAUCE

• 400 g canned tomatoes, cut and mash
• 1 shallot, finely cut
• 2 garlic cloves, finely cut
• 1 sprig of fresh rosemary (or 1 teaspoon dried rosemary)
• 2 sprigs of thyme (or 2 teaspoons dried thyme)
• 2 bay leaves
• salt and pepper
• pinch sugar

GNOCCHI

• 500 g starchy potatoes, peeled and diced
• 15 g or more basil leaves, finely cut
• 200 g all purpose flour

• Add cut and mashed tomatoes into pot, with half cup of water from tomato can. Add the rest of the ingredients into pot, and add as much salt and pepper as you like. Cook at medium-low for at least 1 hour, until thick and dark.
• Cook potatoes until soft (15-20 minutes). Strain potatoes, and mash. Add basil, flour, and add a generous amount of salt and pepper. Work into a ball, then knead for a couple of minutes. Cut gnocchi dough into sections, then roll out into long noodles, and then cut into small looking cylinders
• Cook gnocchi in boiling water with salt for 1-2 minutes, or until gnocchi start to float at water’s surface. Remove from pot, and serve.

TIP: Gnocchi and tomato sauce go well with fresh arugula or finely cut basil.

BUONO APETITO!