1 large floury potato (approximately 250g)
30g plain flour
1/4 small onion
1/4 celery stick
1x 400g can chopped tomatoes
1 x 5ml spoon garlic purée
1 x 10ml spoon tomato purée
1 x 10ml dried mixed herbs
Fork, plate, knife, chopping board, potato masher, mixing bowl, flour dredger, can opener, measuring spoons, kettle, 2 microwave measuring jug, colander, serving dish, wooden spoon.
1. Pierce the potato with a fork and microwave on high for 5-8 minutes until soft.
(Microwave times will vary.) Allow to cool.
2. Whilst the potato is cooking, prepare the vegetables for the sauce:
- peel and chop the onion;
- slice the celery;
- wipe or wash the mushroom and slice.
3. Cut the potato open and scoop out the flesh and mash in the bowl.
4. Add the flour to make a soft dough.
5. Divide the dough in half and roll each piece into a sausage shape, 2 cm thick, on a lightly floured work surface.
6. Cut into 2cm long pieces, press each lightly with the back of a fork.
7. Place the onion, celery, mushroom, canned tomatoes, garlic purée and tomato purée in the microwave safe measuring jug.
8. Microwave the sauce on a medium heat for 3 - 4 minutes, or until the onion is soft.
9. Half fill the other large microwave safe measuring jug with boiling hot water and carefully add the gnocchi.
10. Microwave on medium-high for 2 minutes, until the gnocchi rise to the top.
11. Drain the gnocchi and place in a serving dish.
12. Pour the tomato sauce on the gnocchi in the serving dish.
- If short of time, use a commercial tomato based pasta sauce.
- Be careful, not to overcook the gnocchi, as it can begin to fall apart.
- Serve garnished with a little parmesan cheese or a sprig of fresh basil on top with freshly cracked black pepper.
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