Potato Gnocchi

Ingredients

500g Potatoes (Russets) are best
1 Egg
50g Flour
Seasoning
Oil

Ingredients for tomato sauce

1 Onion
1 tin of chopped tomatoes
15g Tomato puree
1 Vegetable stock cube

Method for Gnocchi

1. Bake the potatoes in their skin until soft, let cool
2. Once cool remove the potato from the skin and mash down
3. Place the potato in a bowl and add the egg and mix in then add the flour and
   the season then mix, until a light none stick mixture
4. The mixture should be able to roll into sausage size shapes, then cut them
   into 1cm pieces, then roll them between your hand to form a 2cm oval shape,
   repeat until all the mix is used up
5. Place some oil in a frying pan and cook for about 5 minutes or until golden
   brown moving them all the time
6. Add the tomato sauce just to coat the Gnocchi and serve

Method for Tomato Sauce

1. Chop the onion and fry of in a pan for about 3 minutes, do not colour
2. Add the chopped tomatoes and vegetable stock and cook for 10 minutes
3. Add the tomato puree and seasoning simmer for 10 minutes
4. Blend the sauce with a stick blender or in a food processor until smooth
5. Place back in the pan check the seasoning, it may need I little more tomato
   puree if so add a little more until you have rich tomato sauce