Arts
Mash the potato Sieve the flour and salt and mixAdd the egg and form a doughLeave the dough to rest for a while and then cut off strips which are then rolled out to 1 cm sausage shapesCut each roll into 1 cm piecesCook in boiling, salted water – it takes 3 minutes for them to rise to the surface, when they are readyFor the sauceYou will needOil for roasting15 small ripe tomatoes4 garlic cloves peeled and halved1/2 small red onion1 teaspoon fresh origano (or 1/2 teaspoon dried)1 tablespoon fresh chopped parsleySalt and black pepper400 ml passata1 teaspoon paprikaPreheat the oven to 200ºC, 400ºF, Gas 6Place 2 - 3 tablespoons oil into a roasting panHalve the tomatoes and garlicChop the onion finelyAdd to the pan and coat with the oil, add salt and pepperRoast for 20 minutes until the tomatoes are browningTransfer to a pan and on a low heat add the passata and herbs and simmer for 3 minutes - do not boilServe with the gnocchi