baking tray, blender, large saucepan and mixing bowl

Potato Gnocchi Dumplings
300g cooked potato, mashed
50g FREEE Potato Flour
25g parmesan, grated
1 egg yolk
pinch of nutmeg
salt and pepper
potato flour, for dusting

Sage Butter Sauce
25g butter
1 tbsp fresh sage, chopped
2 tbsp parmesan, grated
 

Tomato Sauce
1 onion
1 garlic clove
1 tbsp olive oil
400g tomatoes, fresh or tinned
1 tsp mixed herbs
pinch of brown sugar
salt and pepper

Potato Gnocchi Dumplings

1. Put the cooked potato, flour, parmesan, egg yolk, nutmeg, salt and pepper into a blender and blend to combine. Depending on the consistency of the mixture choose one of the following ways to make your gnocchi.
2. Dust a plate with potato flour, take teaspoons of the mix and roll them in flour, to make a small cylinder. Use a fork to make the characteristic lines on the gnocchi.
3. OR, divide the dough into three pieces and roll each into a cylinder about 3cm/1¼” diameter. Cut each cylinder into 1cm slices. Squeeze each slice in the fist of your hand pressing your fingers into the dough to make ridges on the gnocchi.
4. Lay the gnocchi out on a baking tray and chill until required.
5. Bring a large pan of lightly salted water to a rolling boil.
6. Add the gnocchi and simmer until they rise to the surface.
7. Drain the gnocchi and return them to the pan.
8. Add your chosen sauce and serve.

Sage Butter Sauce

1. Cut the butter into pieces and add it to the warm gnocchi pan.
2. Finely chop the sage, add it to the gnocchi pan and stir gently.
3. Serve immediately with a bowl of grated parmesan.

Tomato Sauce

1. Finely dice the onion and garlic.
2. Put the oil into a saucepan over a medium heat, add the onion and garlic and cook until softened.
3. Chop the tomatoes and add them to the pan.
4. Add the herbs, pinch of sugar, salt and pepper and simmer gently to reduce the quantity by half.
5. Add the cooked gnocchi, stir to combine and serve immediately.