I have been using a few recipes off here since I joined, so I thought it was time I added one
I adapted the gnocchi recipe from one I ripped out of a magazine (so cant give you its source) and the Baked tomato Sauce is adapted from a Stephanie Alexander recipe.
Name of Recipe: Gnocchi with Baked Tomato Sauce
Number of People: 4
Ingredients:Gnocchi:
500g potatoes (I used common as mud Nadine variety), unpeeled and roughly chopped.
2 small eggs
1-2 cups of plain flour
Baked tomato sauce:
6-8 roma or well-ripened tomatoes, halved and deseeded
1 onion, sliced
garlic clove or 2, sliced
olive oil
Salt and pepper
250ml vegetable stock (more or less according to how thick you want the sauce to be)
1 tblspn tomato paste
Preparation:Gnocchi:
Place potato in TM bowl with butterfly in place along with ~50ml of water. Cook potato 100deg, Speed 1 for 15-20 min (potato well cooked and falling apart). 'Mash' the potatoes by turning the TM on to Speed 4 for approx 20-30 sec. Take the lid off the TM, remove the butterfly and allow the mashed potato to cool in the bowl. Add the eggs to the potato mash, and turn the TM onto Speed 3-4 until the eggs and potato have combined (approx 5 sec), then gradually add enough flour through the top of the lid until a soft dough is formed (approx 30sec). Put the lid in the closed position and knead dough for 1 min- some dough will remain stuck under the blades- but dont worry too much. If you add more flour to get a firmer dough you will end up with hard gnocchi once its cooked. Tip gnocchi dough onto a floured surface and kneed lightly some more just to bring it into a round dough. Divide the dough into 6 equal portions. Roll each portion into a 1cm thick roll and cut into 1cm long pieces. On a floured surface press and roll each piece lightly with the back of a fork. Cook in boiling salted water (on the stove top) for 10-15min.
Sauce:
Place tomatoes, onions and garlic in a baking dish and toss with oil and season with salt and pepper. Bake in a 180deg oven for approx 1 hour, or until the tomatoes have collapsed on themselves. Tip the baked tomato mixture into the TM bowl and add stock and tomato paste. Cook 100deg, Reverse Speed soft, for 15 minutes.
Photos:Tips/Hints:This is the order in which I prepared this meal:
Got tomatoes baking in the oven then made the gnocchi and put the sauepan of water on to boil. By then the tomatoes were ready, so I cleaned the TM bowl and I tipped them into the TM bowl and did the final stage of the sauce while the gnocchi was cooking in the saucepan.
Once you have made the gnocchi dont pile them onto of each other in a bowl as they all just clump back together into a dough again. I roll them and leave them in little rows on the bench until they are ready to go into the saucepan.
