GNOCCHI WITH TOMATO BASIL SAUCE

SERVES 4 PREP + COOK 50 MINS + COOLING COST $$$$$

600g peeled sebago or blue moon potatoes, quartered 1 egg, beaten lightly ¾ cup self-raising flour sifted rice flour, for dusting

cup extra-virgin olive oil 1 garlic clove, thinly sliced 800g canned chopped tomatoes 1 heaped tsp brown sugar

cup loosely packed fresh basil leaves

cup shaved parmesan

Place potato in a large saucepan of lightly salted water and bring to boil. Cook potato uncovered 15 mins or until it’s tender and drain.

Mash potato well and leave to cool. Place cooled mashed potato in a large bowl. Season with salt, stir in egg. Add flour and mix to obtain a smooth but sticky dough. Divide dough into four portions. Sprinkle rice flour onto a clean surface. Roll out each portion of dough into a long sausage shape. Cut dough into 2cm squares.

Bring a large saucepan of salted water to boil.

To make sauce, heat oil in a large frying pan over medium heat. Cook garlic, stirring, 1 min or until fragrant. Add undrained tomatoes and sugar. Simmer sauce 10 mins or until thickened. Season to taste. Place over low heat to keep warm.

When water is rapidly boiling, cook gnocchi in batches (gnocchi is cooked when it rises to surface). Remove with a slotted spoon and drain well. Divide gnocchi between serving bowls. Spoon tomato sauce over and top with basil and parmesan.