POTATO GNOCCHI WITH TOMATO AND BASIL SAUCE

Preparation Method :

• Heat oil in a frying pan. Add onion, celery and 2 chopped carrots. Cook for 5 minutes, stirring regularly.
• Add an 825 grams can crushed tomatoes with liquid, 1 teaspoon sugar and salt and pepper, to taste.
• Bring to the boil, reduce heat and simmer over very low heat 20 minutes. Process until smooth in a food processor; add ½ cup chopped fresh basil leaves. Set aside.
• Peel and chop 1 kg old potatoes; cook 15 minutes in boiling water until very tender. Drain and mash until smooth. Stir in 30 grams butter and 2 cups plain flour. Beat in 2 eggs. Cool.
• Turn potato mixture onto a floured surface, divide into 2, roll each batch into long sausages.
• Cut into 3 - 4 cm pieces and roll each piece along the outside of a fork to give traditional pattern.
• Cook gnocchi in 4 batches in boiling water for about 3 minutes or until they float. Drain with a slotted spoon to warmed serving plates.
• Serve with tomato sauce and freshly grated parmesan cheese.