Ingredients
For the gnocchi :
900 g / 2 lb floury potatoes
200 g / 2 cups flour, plus extra for kneading and rolling
1 egg, 1 tsp salt
For the sauce:
6 vegetarian sausages, chopped 1 shallot, finely chopped
2 cloves garlic, finely chopped 2 tbsp olive oil
600 g / 3 cups canned tomatoes, chopped
2 sprigs basil
4 tbsp hard cheese, freshly grated Salt and freshly ground pepper
Method : Prep and cook time: 1 hour
15 min
1
To make the gnocchi, cook the
potatoes in salted water for about 30 minutes until soft, then drain. Peel the
potatoes, press through a potato ricer and leave to steam dry.
2
Mix the potatoes with the flour, egg
and salt and knead to a dough which leaves the bowl clean, adding a little more
flour if the dough is too sticky. Cover and rest for about 15 minutes.
3
On a floured surface, form the dough
into long rolls and chop off slices 2 cm /3/4 inch thick.
Form the gnocchi by rolling each slice against the tines of a fork. Cover and
leave to rest on the floured surface.
4
To make the sauce, sweat the
sausages, shallot and garlic in hot oil. Add the tomatoes and simmer gently for
10 minutes, stirring occasionally.
5
Pluck a few basil leaves and reserve
for the garnish. Chop the remainder roughly and add to the sauce. Season the
sauce with salt and pepper.
6
Simmer the gnocchi in salted water
for about 5 minutes.
7
Drain the gnocchi and arrange on
plates. Pour over the sauce and scatter with hard cheese. Serve garnished with
the reserved basil leaves.