RGFE

Directions

Step 1

To make the gnocchi: Sieve the flour, add a pinch of pepper and set aside. Put the water in a large saucepan and bring it to the boil with a little coarse salt. As soon as the water comes to the boil, turn the heat down to the minimum, add all the flour and stir with a wooden spatula until it comes away from the sides of the pan in a ball.

Step 2

Transfer the dough to a pastry board or work surface and knead it for a few minutes while it is still very hot to make it smooth and eliminate any lumps – even if the dough burns you a little, it is a necessary step and just takes a minute. Leave the dough for about 30 minutes to cool (if you are short of time, after a few minutes you can cut the dough into 2 cm slices so it cools much more quickly).

Step 3

Then make small sticks from the dough and cut them into small pieces, press a finger to indent each one or roll them over the back of a fork to make the typical ridges on the gnocchi. As each is finished, place it on a clean, well-floured tea towel and leave to dry a little. Continue until all the dough is finished.

Step 4

To prepare the sauce: Heat the olive oil in a saucepan over medium heat. Add the minced garlic and sauté until fragrant. Add the canned whole peeled tomatoes, roughly chopped and season with salt and pepper. Simmer for 15-20 minutes, stirring occasionally.

Step 5

To cook the gnocchi: Gnocchi need very little time to cook. Put plenty of salted water to boil, and once it comes to the boil, add the gnocchi. Stir a couple of times and once the gnocchi rise to the top, remove them with a skimmer. Toss gently with the tomato sauce, previously warmed, and serve garnished with some fresh basil leaves.

Step 6