The Italian chef shows us how to make his Italian potato dumplings with a simple yet tasty tomato and basil sauce.
300g floury potatoes, unpeeled
1 small egg, lightly beaten
100g plain flour, plus extra for dusting
1 x 700ml bottle of assata (sieved tomatoes)
1 large red onion, peeled and finely chopped
10 fresh basil leaves
4 tbsp of extra virgin olive oil
100g freshly grated Parmesan cheese
Salt and pepper, to taste
1. Cook the potatoes in a large saucepan with boiling water for 25-30 minutes until tender. Drain well and cool slightly.
2. Peel the potatoes and press through a potato ricer into a large bowl. While the potatoes are still warm, add in 2 pinches of salt, the egg and the flour. Lightly mix then turn out onto a floured surface.
3. Knead lightly until you have soft, slightly sticky dough. (Do not overwork it or the little gnocchi will be tough).
4. Cut the dough into 2 and roll each piece into a long, sausage shape, approx 1.5cm in diameter. Cut into 2cm pieces. Roll the gnocchi against a fork to create the ridged effect.
5. Lay the gnocchi on a lightly floured clean tea towel.
6. Preheat the oven at 200C.
7. In a medium size saucepan, fry the onions in the oil on a medium heat for about 3 minutes until golden. Pour in the sieved tomatoes and cook for 10 minutes. Stir occasionally with a wooden spoon.
8. Stir in the basil, season with salt and pepper and set aside away from the heat.
9. Meanwhile, fill ¾ of a medium size saucepan with water, add in 1 tablespoon of salt and bring to the boil.
10. Cook the gnocchi in the boiling water until they start to float to the top. Drain and place in the saucepan with the previously cooked tomato sauce. Stir well all together, allowing the sauce to coat the gnocchi evenly.
11. Transfer to a baking dish. Scatter over the Parmesan cheese and bake in the middle of the oven for 8 minutes.
12. Serve hot!