Ingredients
For the gnocchi
675 gm floury potatoes (Maris Piper, King Edward or Désirée are recommended) quartered
2 medium eggs, beaten
1 tsp salt
75 gm plain/all-purpose flour, plus extra for dusting
4 tbsp olive oil
Sage, a bunch, leaves roughly chopped
For the tomato sauce
4 tbsp olive oil
1 red onion, chopped
2 cloves garlic, finely chopped
450 gm Italian tinned tomatoes
2 tbsp mixed, dried Mediterranean herbs (oregano, thyme, sage)
Salt and pepper, to taste
To serve
40 gm Parmigiano Reggiano cheese, freshly grated (optional)
Lemon wedges (optional)
Directions
Step 1
Boil or steam peeled/unpeeled potatoes until tender (30-45 mins). Alternatively bake the potatoes for around an hour (180°C) before scraping out the soft centre. Drain the potatoes and mash, while hot. Allow to cool slightly, allowing moisture to evaporate. Mash (I used a potato ricer). Add egg mixture and mix gently. Season lightly with salt. Gradually add flour, combining to form a soft dough. On a floured surface, knead the dough lightly until smooth (about 5 minutes). Roll into long rope-shaped and cut into thumb-sized pieces. Press each piece with a fork to create ridges. Bring a large pot of salted water to a gentle simmer. Cook gnocchi in small batches for 2–3 minutes, or until they float to the surface. Remove with a slotted spoon and drain. Keep warm. Heat olive oil in a frying pan over a medium heat and add sage leaves. Cook for five minutes or until crispy. Add half the gnocchi and stir gently. The remaining gnocchi can served without sage, and tomato sauce.
Step 2
To make the sauce Melt olive oil in a small pan over a medium heat. Add onions and cook for around 10 minutes, or until translucent. Add the garlic and cook for just a minute. Add the Mediterranean herbs, quickly followed by the Italian tinned tomatoes. Stir gently and cook until the sauce thickens slightly. Season with salt and pepper. Spoon the sauce over half the gnocchi, and some to the side of the plate.
