Cook with Charlie!
Gnocchi & Roasted Tomato Sauce Recipe - Serves 2
- For Gnocchi
- 1 x 250g Cooked & Still Warm Jacket Potato
- 60g Plain Flour (Do not add all of this)
- 15g Cheese
- 1 Egg
For Roasted Tomato Sauce
- 400g of Fresh Tomato or 1 Tin of Tomato
- 2 Garlic Cloves
- 1 Stick of Celery
- 1 Pepper
- 1 Onion
- 10g Fresh Thyme or 1 Tablespoon of Dried Herbs
- 2 Tablespoons of Olive Oil
- Cheese for grating on top
- 1 x Chopping Board
- 1 x Kitchen Knife
- 1 x Potato Masher or Fork
- 1 x Roasting Tray
- 1x Saucepan
- 1 x Slotted Spoon
- 1 x Mixing Bowl
- 1 x Cheese Grater
- 1 x Plate with kitchen paper towel
- 1 x Plate for Serving
- Begin by preheating your oven to 190c
- To make your sauce, remove the tops from your tomatoes, roughly chop into quarters and place in a roasting tray. Roughly chop the remainder of your vegetables into equal sizes and add to the roasting tray.
- Drizzle with olive oil and sprinkle with herbs, then place in your oven for around 30 minutes or until the vegetables are soft and tomatoes have released their juice.
- Place a small saucepan of water on the heat and bring to a boil. This will be to cook your gnocchi
- To make your gnocchi dough, start by scooping the cooked potato out of the skin into a bowl. It is best if the baked potato is still warm and not cold
- With a masher or a fork, gently mash the potatoes. This does not need to be fully smooth, small chunks renaming are ideal.
- Next, add 15g of grated cheese along with seasoning to your mashed potato.
- Make a well in your mashed potato and add one cracked egg, mix the egg into the potato dough. This will be wet.
- Now a teaspoon of your flour and continue to add flour until a dough has been achieved. Do not overwork the dough or equally add all the flour or your Gnocchi will be tough and floury
- Once formed, roll your gnocchi into a long sausage shape and cut into 2cm pieces
- If your water is boiled, add a pinch of salt to your water and add ½ of your pieces of gnocchi to the boiling water. Carefully stir the pan once to make sure the gnocchi have not stuck to the bottom.
- Cook for around 2 minutes or until the Gnocchi have risen to the top. Carefully drain the gnocchi onto a plate with paper and repeat the process with the remaining gnocchi. Once the gnocchi are drained place on a small plate with a drizzle of oil to stop the gnocchi from sticking and cover with a cloth to keep warm
- By this time your sauce should be cooked, either serve this sauce chunky or lightly mash with your potato masher to achieve a smoother texture. Season & add a teaspoon of sugar if needed
- To serve, add your tomato sauce to your plate, then add your warm gnocchi and top with grated cheese
As optional preference, you can pan fry your gnocchi to give you a lovely colour and crisp texture. Once your gnocchi is cooked, remove from the boiling water and place straight into ice cold water. Once cold, remove and drain on a paper towel. Next lightly oil the gnocchi and pan fry in a preheated pan on a medium heat for around 90 seconds on each side until golden and crisp. Serve immediately