I tried to make my own gnocchi last year. Disaster. First the mixture wasn't, as Greg Wallace would say, wet enough. Then I managed to get it together but it wouldn't roll out very well. Then when I'd finally managed to make some little potato dumplings, I stupidly put them on top of each other in a glass bowl ready for boiling. They all merged together. By the time I'd separated and cooked them, I had these misshapen, heavy potato blobs that tasted a bit floury. I want to give them another go but Chayne has outlawed it so far. So I bought some gnocchi from the shop and made this quick 30 minute tea. With potato, tomatoes, basil mozzarella and chilli I'm ticking all the boxes for my wife!
Ingredients
500g Gnocchi
1 small red onion, finely chopped
1 red chilli, finely crushed
400g tin of chopped tomatoes
1 ball of mozzarella
Handful of basil
Recipe
1) Heat 2 tbsp of olive oil in a saucepan. Add he finely chopped onion and saute for five minutes before adding the chilli and cooking for a further two minutes.
2) Add the tomatoes followed by the gnocchi, season with salt and pepper and simmer for 10 minutes until the gnocchi has softened.
3) Tear up the basil and the mozzarella. Stir the basil into the mixture and tip it all into a baking dish. Dot the mozzarella over the top of the gnocchi and place under a grill until the cheese is golden and bubbling. Serve with a green salad.
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