800 g Potatoes
Fresh herbs chopped
3 Garlic cloves chopped
Fresh Nutmeg grated
1 Egg beaten
800 g Canned Tomatoes chopped
1 Onion chopped
3 Garlic cloves crushed
Small handful of finely chopped fresh Basil
Salt and freshly ground black pepper
Cook the potatoes in a saucepan of lightly salted boiling water for 12-15 minutes, then drain well. Add the herbs, nutmeg and egg to the potatoes and mash well. Cool, cover and chill for 30 minutes or overnight if you have time.When youâ€™re ready to cook, preheat your oven to 190Â°C/fan 170Â°C/gas 5.
Make the sauce by putting the tomatoes, onion, garlic and basil in a saucepan over a medium-high heat. Season to taste and bring to the boil, then turn the heat down to medium and cook for 6-8 minutes. Spread the mixture over the base of a shallow ovenproof dish.
Shape the potato mixture into bite-sized balls and arrange them in a single layer on top of the tomato mixture. Twist over a little black pepper and bake in the oven for 20 minutes or until hot and bubbling. Serve hot with salad.
Tip: For a cheesy treat, sprinkle grated fresh Parmesan (or a vegetarian alternative) evenly over the gnocchi and put them under a medium grill for the last 5 minutes of the cooking time (Cheese from your daily allowance)