Potato All Purpose Recipes

Gnocchi with Tomato and Fresh Basil Salsa

INGREDIENTS

Gnocchi
350g mashed potato
1 egg
1 ¼ cups of plain flour

Tomato and Basil Salsa
2 onions, sliced
2 cloves garlic, crushed
2 teaspoons oil
¼ cup dry white wine
400g tinned tomatoes, chopped
2 tablespoons tomato paste
2 teaspoons brown sugar
2 tablespoons fresh basil, finely chopped

METHOD

Gnocchi

1. When mashed potato has cooled slightly add the lightly beaten egg and then gradually add the flour.
2. Knead into a ball and separate into 6 equal portions.
3. Roll each portion into a 1cm think roll and cut small pieces.
4. Cook in batches in boiling salted water for 10-15 minutes. When the Gnocchi float to the surface they are ready

Tomato and Fresh Basil Salsa

1. Sauté onions and garlic in oil until tender (or microwave on HIGH for 2 minutes).
2. Stir in wine, tomatoes with juice, tomato paste, brown sugar and basil and bring to the boil.
3. Reduce heat and simmer for 5 minutes (or microwave on HIGH for 3 minutes). Serve with a sprinkle of freshly grated parmesan cheese.

RECOMMENDED VARIETIES

You can use any variety of potato for this recipe, however, the following potatoes tend to work better:

• Gold Star       
• Sebago
• Coliban