Recipe:
For 4 people
1. Boil until soft 4 medium potatoes
2. let cool slightly and mash well, or use a ricer if you have one.
3. To make the dough use equal portions of flour to potato, I love using spelt flour when available, more nutritious. On a clean counter top dump the flour and create a doughnut shape, put the mashed potatoes in the centre and begin to fold together. Continue until you have a nice spongy ball, if the potatoes are dry you may need to add some water to get the mixture to bind, just do 1tbsp at a time. You did not want it wet and sticky. When you have formed you nice firm but spongy ball, set it aside.
4. Lightly flour a clean surface, cut a piece of dough from the ball, no more than a palm full. Roll this on your surface until you begin to have a long rope like piece. You then cut this up into 1 inch pieces, toss in flour to prevent from sticking and set aside on a tray as you continue to roll out the rest of your dough.
5. Bring a large stock pot of water to a boil and add salt, add the gnocchi and stir to avoid sticking together. The gnocchi will float to the top when cooked and ready, about 2 minutes.
6. Drain from water and add whatever sauce you like.
***You can always make extra and freeze uncooked gnocchi, then you will cook from frozen and it will take 3-5 minutes to cook.

Basic Tomato Basil Sauce

1. In a pan warm the EVOO
2. add garlic just to soften
3. add tomatoes, bring to a boil, add a pinch of salt and reduce heat to a simmer.
4. Simmer for 10 minutes and then it is ready to serve.