Gnocchi with Creamy Tomato Sauce

Cooking Instructions

For the Gnocchi

1. Heat oven to 180°C.
2. Lightly prick the potatoes with a fork several times then cook for 1 hour 15 minutes or until baked through.
3. Allow to cool for a few minutes then scoop the flesh out and mash or alternatively if you have a potato ricer this will give a smoother finish.
4. Add the egg yolks, flour and salt and combine to form a smooth dough then turn out onto a lightly floured surface.
5. Taking a little at a time, gently work the dough into sausage shapes, about 2cm in diameter then cut into 2cm chunks.
6. Using a fork, lightly press each chunk to create ridge indentations. This helps to collect more sauce!
7. To cook the Gnocchi, bring a large pan of salted water to the boil, add the Gnocchi into the water and leave to boil. After 1 – 2 minutes the Gnocchi will float to the top and it is now cooked. Drain and transfer to your warm sauce.

For the Creamy Tomato Sauce

1. Heat oil in a frying pan and fry the garlic until golden.
2. Add the tomatoes, season and simmer for 10 minutes.
3. Stir in the mascarpone and cook for 2 more minutes.
4. Meanwhile, boil the Gnocchi as per instructions.
5. Drain the Gnocchi, pour back into the pan and stir through the sauce.
6. Serve immediately and add the parmesan shavings.