SERVE TOPPED WITH FRESH BASIL
AND GRATED PARMESAN.
500g potatoes (cut into even sized pieces)
1 large egg (beaten)
120g / 1 cup Supreme cake fl our
(plus plenty extra for shaping/dusting)
splash of olive oil
knob of butter for frying
¼ cup extra virgin olive oil
4 large garlic cloves (fi nely chopped)
400g tinned chopped tomatoes
½ sachet green olives (halved and pitted)
3 anchovy fi llets
1 ½ teaspoons capers (drained)
1 teaspoon dried oregano
½ teaspoon chilli fl akes
Steam the potatoes for 15-20 minutes until tender. Mash well, ideally
with a ricer, which will give fl uffi er gnocchi. Add the egg and some
seasoning, mix briefl y with a fork, then sift over the fl our and bring
together to make dough. It should feel dry to the touch but not crumbly.
Add more fl our if needed, then knead a few times on a fl oured work
Bring a large pan of water to the boil. Split the dough into tennis-ballsized
pieces, then roll into fi nger-width ropes. Dust with a little fl our, then
cut into bite-sized pieces. Boil in batches for about 1 minute or until they
bob to the surface. Lift from the pan with a slotted spoon and leave to
cool in a single layer on a large plate or tray. Drizzle the oil over the cooled
gnocchi and toss gently with your hands to coat.
When ready to serve, heat the butter in a frying pan, then fry the gnocchi
in a few batches until crisp and golden. Keep warm and serve.
Heat oil in large pot over medium heat. Add garlic and sauté until
fragrant, about 1 minute. Add tinned tomatoes, olives, anchovies, capers,
oregano, and chilli fl akes. Simmer sauce over medium-low heat until
thickened, about 8 minutes. Season with salt and pepper.
Toss the gnocchi in the pasta sauce and serve with basil and parmesan.