Gnocchi in Tomato Sauce with Mozzarella and Basil

Ingredients
2lbs of potato
1 cup of flour
2 eggs
1 can of plum tomatoes
1 tsp balsamic vinegar
basil leaves
1/2 cup buffalo mozzarella, cubed
salt and pepper
olive oil
1/2 onion finely chopped
garlic clove, minced


To make gnocchi...


Bring a pot of water to a boil and add potatoes. Cover and cook until potatoes can easily be pierced with a fork. Drain potatoes into a colander and toss to allow the skin to begin to flake off and the potatoes to quickly steam dry. Using a kitchen towel rub the potatoes to peal off any of the remaining skin. Pass the potatoes through a food mill and into a large bowl. Add flour, eggs, and salt and gently fold together with a rubber spatuala. Don't over work or you will end up with tough gnocchi.

Role out the dough into a long snake, using a knife cut the dough into equal sized pieces. Place the gnocchi on a large floured baking sheet. Once you have made all your gnocchi use the back of a fork to role the pieces on to create the famous ridges.

Cook your gnocchi in a large pot of salted simmering water just until they float to the surface about 2 minutes. Its quick!

To make sauce....


Chop of the onion and garlic really fine. Heat olive oil in a large saucepan then add the onion and garlic and cook till fragrant. Add tomatoes and break up with your wooden spoon. Season with salt and pepper and add a dash of balsamic vinegar. Add a tbsp of chopped basil and allow the sauce to slowly simmer while you finish cooking your gnocchi. Once the gnocchi is cooked use a spider to fish them out of the water and add them to your tomato sauce. Add the cubes of mozzarella and sprinkle over some extra basil.

Serve Gnocchi with some freshly grated parmesan cheese. :)