Gnocchi with Tomato and Mushroom Sauce

Preparation time: 10 minutes

Cooking time: 30 minutes

Serves 4



6 ripe tomatoes, chopped

2 tblspn tomato paste

1 clove garlic, crushed

1 onion, chopped

1 fresh red chilli, sliced

3 large field mushrooms, chopped

cup white wine

1 tblspn freshly chopped basil


To make sauce, place tomatoes, tomato paste, garlic, onion, chilli, mushrooms and wine in a saucepan. Simmer, uncovered for about 30 minutes. Before taking off heat, add basil.



3 medium mondial potatoes

1 cup plain flour


Boil potatoes in skins, peel and mash while still hot. Cool slightly. Gradually add enough flour for mixture to form a soft dough. Knead into a ball then separate into 6 equal portions. Roll each portion into a 1cm thick roll and cut into 1cm long pieces. On a floured surface, press and roll each piece lightly with the back of a fork. Cook in plenty of boiling salted water until gnocchi rises to the surface. Serve hot sauce with gnocchi. Sprinkle with romano or pecorino cheese if you wish.