For the Gnocchi – boil your potatoes until soft
Drain them and mash them up
Add to a large bowl and mix in the Flour and Free Range Egg
Work quickly so the dough stays warm… Dust the counter top with Rice Flour (or normal Flour) and roll into a long sausage (or two!) and then cut into Gnocchi sized squares. Press them with a fork to make the pattern you often see on Gnocchi
Boil a large saucepan of salted water – when it is boiling, add the Gnocchi. They are cooked when they rise to the surface – fish them out with a slotted spoon!
For the Tomato Sauce – follow the Bravas Sauce recipe
(ie. Fry your garlic, add the tin tomatoes and the tomato puree and a tin of water and cook down until all the moisture has gone; add basil before serving)
Serve the hot Gnocchi with the tomato sauce gently stirred through and a good twist of freshly ground Black Pepper…