Name: Baked gnocchi parmigiana
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 4
Ingredients: 1 kilogram potatoes, washed; 1/4 cup freshly grated parmesan, plus 1 cup extra; 2 teaspoon salt; 1/2 cup plain flour; 3/4 cup grated mozzarella cheese; mixed salad, to serve; Tomato sauce; 1 tablespoon vegetable or olive oil; 1 medium brown onion, chopped; 2 clove garlic, crushed; 2 400g cans diced tomatoes; 1 teaspoon sugar; 1/4 cup lightly packed torn basil leaves

Ingredients

1 kilogram potatoes, washed

1/4 cup freshly grated parmesan, plus 1 cup extra

2 teaspoon salt

1/2 cup plain flour

3/4 cup grated mozzarella cheese

mixed salad, to serve

Tomato sauce

1 tablespoon vegetable or olive oil

1 medium brown onion, chopped

2 clove garlic, crushed

2 400g cans diced tomatoes

1 teaspoon sugar

1/4 cup lightly packed torn basil leaves

Method

1.Place unpeeled potatoes in a large saucepan. Cover with cold water. Bring to the boil over high heat. Simmer, covered, 30 minutes or until tender. Drain. Cool 5 minutes.

2.Peel potatoes. Mash well. Pass through a fine sieve into a large bowl. Stir in 1/4 cup parmesan, salt and flour. Turn dough out onto a floured surface; knead lightly until smooth.

3.Preheat oven to 220°C (200°C fan-forced). Wrap a baking tray with plastic food wrap.

4.Cut dough into eight pieces. Roll 1 piece of dough into a sausage, about 1.5 cm thick. Cut into 2cm lengths. Roll pieces with the back of a fork to form ridges in one side of dough. Place pieces on prepared tray. Repeat with remaining dough.

5.Bring a large saucepan of salted water to the boil. Add quarter of the gnocchi to pan. Simmer, uncovered, 1 minute or until gnocchi rises to the surface. Remove gnocchi with a slotted spoon; drain well. Set aside. Repeat with remaining gnocchi. Transfer cooked gnocchi to a 2-litre (8-cup) ovenproof dish.

6.To make tomato sauce: heat oil in a medium saucepan over low heat. Add onion. Cook, stirring, 10 minutes, until soft but not coloured. Add garlic. Cook, stirring, 1 minute or until fragrant. Stir in tomato and sugar. Simmer, uncovered, 2 minutes. Season. Add basil.

7.Spoon sauce over gnocchi. Sprinkle with mozzarella and extra parmesan. Bake 10-12 minutes, or until browned and bubbling. Serve with green salad.

Use potatoes that are suitable for mashing. It’s imporfant that the potatoes are cooked but not overcooked and waterlogged. A ricer is great for making smooth mashed potato. It looks like a large garlic crusher and is available from kitchenware stores. You can also use a masher, then push potato through a coarse sieve. Don’t blend or process the potato; it will go ‘starchy’
Note

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Ingredients

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