The Big Italian – gnocchi with basil and tomato
Serves 4 Ingredients
3 sebago potatoes 2 red onions, peeled and roughly chopped, 1 garlic clove, peeled Olive oil, for drizzling Sea salt and freshly ground black pepper 90g quinoa flour, 1 egg 100g grated parmesan Pinch of nutmeg, 6 tbs butter or dairy-free margarine 115ml tomato passata Handful of pine nuts, toasted Handful basil
Preheat oven to 180C. Grease and line a baking tray. Wash and peel the potatoes and boil in a saucepan of lightly salted water over medium heat until it reaches a boil. Drain and leave to cool, then mash and set aside. Place the onion and garlic in the prepared tray, drizzle generously with oil, season with salt and pepper and bake for 15 minutes or until softened and starting to golden. Place the mashed potato, onion, garlic (remove the skin after roasting), quinoa flour, egg, parmesan, nutmeg, salt and pepper in a large mixing bowl and mix with your hands until well-combined. Form the dough into tablespoonful balls. Bring a large saucepan of salted water to the boil over medium heat. Drop 3–4 gnocchi at a time into the water, lower heat to a simmer and cook for 3–4 minutes, until the gnocchi rises to the surface. Remove with a slotted spoon and keep warm, while you cook rest of the gnocchi in batches. Melt the margarine/ butter in a saucepan over medium heat. Add the tomato passata and a pinch of salt. Cook for 3 minutes until the passata is bubbling. Toss the gnocchi gently through the hot passata and add the toasted pine nuts and basil. Season to taste and serve immediately on a platter garnished with basil.