Name: Gnocchi with italian pea sauce
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Ingredients: 900 gram medium potatoes, washed; 1 egg, lightly whisked; 1 cup plain flour, plus extra, to dust; 1 tablespoon vegetable or olive oil; 400 gram can diced tomatoes; 2 clove garlic, crushed; 1/2 cup frozen peas; 1/4 cup pitted kalamata olives, quartered lengthwise; 1 tablespoon capers, to serve; rinsed basil leaves, to serve

Gnocchi with italian pea sauce

Serves 4

Prep

25M

Cook

45M

Total

1H 10M

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Ingredients

900 gram medium potatoes, washed

1 egg, lightly whisked

1 cup plain flour, plus extra, to dust

1 tablespoon vegetable or olive oil

400 gram can diced tomatoes

2 clove garlic, crushed

1/2 cup frozen peas

1/4 cup pitted kalamata olives, quartered lengthwise

1 tablespoon capers, to serve

rinsed basil leaves, to serve

Method

1.Place potatoes in a large steamer over a saucepan of boiling water. Steam for 35 minutes or until tender. When cool enough to handle, peel. Transfer peeled potatoes to a large heatproof bowl; mash until smooth.

2.Add egg to potato; mix well to combine. Season. Add flour; stir until just combined; don’t over mix. Dust work surface with some of the extra flour; turn out dough. Using dusted hands, gently bring dough together until just smooth. Don’t overwork dough or gnocchi will become tough.

3.Lightly dust a large baking tray with extra flour. Divide dough into 4 portions. Roll out each portion to a sausage 2cm thick. Using a floured knife, cut into 2cm lengths. Cover with a tea-towel.

4.Heat oil in a frying pan over moderate heat. Add tomato, garlic and 2 tablespoons water; stir to combine. Bring to a simmer; cook, covered, stirring occasionally, for 5 minutes. Add peas, olives and capers; cook and stir for 2 minutes or until heated. Remove pan from heat. Season.

5.Bring a large saucepan of water to a gentle simmer over moderate heat. Add gnocchi; stir gently. Simmer, in batches, for 1 minute or until gnocchi float to surface. Using a slotted spoon, transfer to frying pan with pea mixture. Cook and toss until coated. Serve topped with basil.

To prevent breaking and overcooking, simmer gnocchi very gently.
Note

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