Herbed Potato Gnocchi with Chunky Tomato

500 g floury potatoes, chopped
1 egg yolk
4 Tbs grated Parmesan cheese
4 Tbs chopped fresh herbs (parsley, basil, and chives)
up to 1 cup plain flour
2 cloves garlic, crushed
1 onion, chopped
4 rashers bacon, roughly chopped
150 g sun-dried tomatoes, roughly chopped
425 g can peeled tomatoes
1 tsp soft brown sugar
2 tsp balsamic vinegar
1 Tbs shredded fresh basil
shaved Parmesan, for serving

To make the gnocchi, steam or boil the potatoes until just tender. Drain thoroughly, cool and mash. Transfer 2 cups of the potato to a large bowl. Add the egg yolk, grated Parmesan and herbs and mix until combined. Gradually add enough flour to form a slightly sticky dough. Knead gently for 5 minutes, adding more flour if necessary, until smooth.

Divide the dough into four. Roll each portion on a lightly floured surface to form a sausage 2 cm thick and cut 2.5 cm pieces. Roll each piece into an oval shape and roll carefully over lightly floured prongs on the back of a fork. Put on a lightly floured non-stick baking tray and cover until ready to use.

To make the sauce, heat a tablespoon of olive oil in a large frying pan, add the garlic and onion and cook over medium heat for 5 minutes, or until the onion is soft and golden.

Add the bacon and cook, stiring occasionally, for 5 minutes, or until the bacon has browned.

Stir in the sun-dried tomato, tomato, sugar and vinegar, bring to the boil, reduce the heat and simmer for 15 minutes, or until the sauce has thickened. Stir the shredded basil through just before serving.

Cook the gnocchi, in batches, in a large pan of boiling salted water for about 2 minutes, or until the goncchi rise to the surface. drain well and serve topped with the tomato sauce and Parmesan shavings.

Servings: 4

Recipe Source
The Essential Pasta Cookbook