Ingredients
- 450 g spinach leaves
- 1 kg potatoes (unpeeled , use a floury potato such as a king edward or roosters)
- 1 egg (beaten)
- 300 g Flour
- salt and freshly ground black pepper
- freshly grated parmesan, to serve
- for the tomato sauce:
- 1 tblsp olive oil, extra virgin
- 2 garlic cloves (finely chopped)
- 1 tsp tomato purée
- 400 g can whole plum tomatoes (crushed)
- salt and freshly ground black pepper
- sugar, to taste
- fresh basil leaves
Method
- Finely shred the spinach leaves and wilt in a large saucepan with a little water. Keep stirring, as this will only take a minute. Drain in a colander and squeeze well, ensuring that all of the excess liquid is removed. Allow to cool.
- Place the unpeeled potatoes in a pot of cold water and bring to the boil. Allow to cook for about 30 minutes, until they are soft in the centre. Remove from the pot and peel the skins while still hot.
- Mash the potatoes and add salt and pepper to taste. Then add the egg, mixing quickly to prevent the egg from cooking. Add the spinach and half the flour to the potato mixture and mix thoroughly.
- Sprinkle the rest of the flour on the work surface and knead the potato and spinach mixture until the dough is pliable. Divide the dough into 8 pieces. Using your fingertips, roll out each portion until it’s about 2cm thick. Cut each of the 8 rolls into 2cm diagonal pieces and place on a floured tray. Space them evenly to prevent sticking.
- To make the sauce, heat the olive oil in a large pan. Add the garlic and cook for about approximately 1 minute on a low heat, until soft.
- Add the tomato purée and cook for a further 1 minute. Add the tomatoes along with their juice and season with salt, pepper and sugar. Bring to the boil, reduce the heat and simmer for about 30 minutes, or until the sauce has thickened.
- Adjust the seasoning as necessary, then at the last minute, shred the basil and add to the sauce.
- Bring a pot of water to boil with 2 tbsp salt. Add the gnocchi and stir gently. When they are done, the gnocchi should float to the top after about 2 ½ –3 minutes. Using a slotted spoon, transfer the gnocchi to the sauce. Divide between serving plates and served with freshly grated parmesan.