POTATO GNOCCHI WITH TWO SAUCES

Preparation Method :

• Boil, steam or microwave potatoes until tender; drain.
• Push potatoes through fine sieve into large bowl; cool 10 minutes.
• Using 1 hand, work in egg, egg yolk, nutmeg, pepper and enough flour to mix to soft dough.
• Knead dough on floured surface until smooth.
• Roll 2 level teaspoons of dough into an oval; place in palm of hand.
• Using a floured fork, press oval to indent and flat-ten slightly. Repeat with rest of mixture.
• Add gnocchi to large pan of boiling water, simmer, uncovered, about 3 minutes or until gnocchi float to surface and are tender.
• Drain gnocchi; gently toss through olive oil, serve gnocchi with tomato sauce or creamy bacon and olive sauce.

Tomato Sauce:

• Heat oil in pan, add onion and garlic, cook, stirring, until onion is soft.
• Blend or process onion mixture with un- drained crushed tomatoes, wine and sugar until smooth.
• Heat sauce in pan with thyme, simmer, uncovered, a few minutes or until sauce thickens slightly  

Creamy Bacon and Olive Sauce:

• Cook bacon in dry pan until crisp, add shallots, cook, stirring, until shallots are tender.
• Add wine, simmer until reduced to 1 tablespoon.
• Stir in cream, simmer, uncovered, a few minutes or until sauce thickens slightly.
• Stir in cheese and olives.