|20 g||Parmesan cheese, cut in pieces (2 cm)|
|700 g||potatoes peeled, cut in pieces (2 cm)|
Ingredients tomato Sauce
|50 g||shallot, halved|
|20 g||olive oil|
|500 g||tomato passata|
|400 g||chopped tomatoes, tinned|
|1 tsp||sea salt or to taste|
|10 g||fresh basil leaves|
|400 g||pasta flour or plain flour|
|1 tsp||fine sea salt|
- Place parmesan in mixing bowl and gate 10 seconds on speed 10. Tip out and set aside in a small bowl.
- Place water in mixing bowl. Insert cooking basket then weigh potatoes into it. Steam 25 minutes, at 120ºC on speed 1 or until potatoes are cooked through and soft.
- Remove cooking basket and set aside to allow potatoes to cool completely. Meanwhile, clean and dry mixing bowl.
- Place garlic, shallot and olive oil in mixing bowl and chop 4 seconds on speed 5. Add passata, tinned tomatoes and salt then cook 30 minutes, at 100°C on speed 2.
- Add basil and stir in with spatula. Transfer to a dish to keep warm. Clean and dry mixing bowl.
- Place cooked potatoes, 300 g flour, semolina and salt in mixing bowl and mash 12 seconds on speed 4. Scrape down sides of mixing bowl with spatula.
- Add egg yolk and knead 30-40 seconds on Dough speed.
- Place a large pan of water (1 tsp salt added) on the hob and bring to the boil. Meanwhile, sprinkle remaining flour onto work surface. Tip dough onto work surface and work in flour until dough comes together and is a soft, pliable texture. Shape into a long sausage (2 cm Ø) then cut in pieces (approx. 2 cm long). Press dough lightly with a fork to make ridges on the top.
- Working in batches, transfer gnocchi to a large pan of boiling, salted water. Wait for gnocchi to rise to the surface then leave to cook for 1 minute longer before removing with a slotted spoon. Add to the sauce in or dish to keep warm. Repeat until all gnocchi are cooked. Mix gnocchi and sauce together carefully, scatter with reserved grated parmesan and serve immediately.
- Note: Gnocchi should be light and fluffy so handle the dough gently.