Gnocchi with a simple tomato sauce

Ingredients

1 large floury potato (approximately 250g)

30g plain flour

1/4 small onion

1/4 celery stick

2 mushrooms

1x 400g can chopped tomatoes

1 x 5ml spoon garlic purée

1 x 10ml spoon tomato purée

1 x 10ml dried mixed herbs

Equipment

Fork, plate, knife, chopping board, potato masher, mixing bowl, flour dredger, can opener, measuring spoons, kettle, 2 microwave measuring jug, colander, serving dish, wooden spoon.

Method

1. Pierce the potato with a fork and microwave on high for 5-8 minutes until soft.
(Microwave times will vary.) Allow to cool.

2. Whilst the potato is cooking, prepare the vegetables for the sauce:

  • peel and chop the onion;
  • slice the celery;
  • wipe or wash the mushroom and slice.

3. Cut the potato open and scoop out the flesh and mash in the bowl.

4. Add the flour to make a soft dough.

5. Divide the dough in half and roll each piece into a sausage shape, 2 cm thick, on a lightly floured work surface.

6. Cut into 2cm long pieces, press each lightly with the back of a fork.

7. Place the onion, celery, mushroom, canned tomatoes, garlic purée and tomato purée in the microwave safe measuring jug.

8. Microwave the sauce on a medium heat for 3 - 4 minutes, or until the onion is soft.

9. Half fill the other large microwave safe measuring jug with boiling hot water and carefully add the gnocchi.

10. Microwave on medium-high for 2 minutes, until the gnocchi rise to the top.

11. Drain the gnocchi and place in a serving dish.

12. Pour the tomato sauce on the gnocchi in the serving dish.

Top tips:

  • If short of time, use a commercial tomato based pasta sauce.
  • Be careful, not to overcook the gnocchi, as it can begin to fall apart.
  • Serve garnished with a little parmesan cheese or a sprig of fresh basil on top with freshly cracked black pepper.

Food skills:

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Weigh
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Measure
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Microwave
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Cut, Chop, Slice, Dice & Trim
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Mix, Stir & Combine
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Portion / Divide
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Form & Shape
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Drain
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