serves
2
prep
20 minutes
cook
30 minutes
difficulty
Easy
serves
2
people
preparation
20
minutes
cooking
30
minutes
difficulty
Easy
level
Stream free On Demand
Potato
episode • Paradise Kitchen Bali • adventure • 22m
G
episode • Paradise Kitchen Bali • adventure • 22m
G
Ingredients
- 500 g all-purpose potatoes (such as Pontiac or Desiree)
- 125 g plain flour, plus extra for dusting
- 2 tbsp extra virgin olive oil
- 1 tsp salt, plus extra for seasoning
- grated vegan cheese, to serve
Tomato sauce
- 80 ml (⅓ cup) extra virgin olive oil
- 3 large garlic cloves, thinly sliced
- 700 g tomato passata
- 2 tbsp brown sugar
- 1 tsp salt
- 1 pinch ground black pepper
- 4 basil leaves, sliced, plus extra to serve
Instructions
1. Peel the potatoes, then cut into even sized cubes so they cook evenly. Place in a large saucepan and cover with plenty of water. Add a big pinch of salt, bring to the boil over high heat, then reduce the heat to low and simmer for 15 - 20 minutes or until the potatoes are fork tender. Drain well.
2. Press the hot potatoes through a potato ricer or mouli, or place in a bowl and use a potato masher. Stand until cool enough to handle, then add the flour, oil and salt and use your hands to combine well.
3. Transfer the dough to a clean, lightly floured work surface and divide in half. Roll out each half into a 2 cm thick rope, then use a butter knife to cut into your desired width. Set aside until ready to serve.
4. Meanwhile, to make the tomato sauce, heat the oil in a large frying pan over medium - high heat. Add the garlic and stir until fragrant, then add the passata, sugar, salt and pepper and stir to combine. Bring to the boil, then reduce the heat to low and simmer for 10 minutes or until thickened and reduced. Stir in the basil, check the seasoning and adjust if necessary, then remove from the heat.
5. Bring a large saucepan of lightly salted water to the boil. Add the gnocchi and use a slotted spoon or sieve to scoop them out as soon as they float to the top. Drain well, then add to the tomato sauce and toss to combine. Serve sprinkled with the cheese and the remaining basil.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Potato
