This recipe was inspired by a lovely client who reminded me of my long lost love of gnudi which, basically, are large pillowy gnocchi. These are totally gluten free. They are also a great way to use up leftover mash.
- For the Gnudi
- 450 g (1 lb) potatoes, peeled and chopped
- 100 g (31⁄2 oz/heaped 3⁄4 cup) fine cornflour (cornstarch)
- salt and freshly cracked black pepper For the Tomato Sauce:
- olive oil, for frying
- 1⁄2 onion
- 3 garlic cloves
- sprinkle of brown sugar
- 1 tablespoon tomato purée (paste)
- 2 large tomatoes, blitzed in a blender
- sprig of thyme
- basil leaves and nut-free parmesan, to serve
- Start off by boiling your potatoes until nice and soft, then drain until dry. In a large bowl, mash the potatoes and add the cornflour, salt and pepper to taste and knead until you have a nice dough. Divide up into balls by using a small- size cookie scoop and set aside.
- Heat a little olive oil in a pan and fry the onion and garlic until nice and soft. Add a sprinkle of brown sugar, the tomato purée and the tomatoes that have been blitzed in a blender and let the sauce simmer for 5 minutes. Finish off with salt, pepper, fresh thyme and basil and set aside.
- Bring a large pot to a boil with a teaspoon of salt and gently ladle in the potato gnudi. They will be ready when they come off the bottom of the pan and float up. Once ready, gently add to the saucepan with the tomato sauce and cover. Sprinkle with a few sprigs of fresh basil and eat straight away while still warm. Serve topped with a sprinkling of nut-free parmesan.