|500 ml||mashed potato|
|15 ml||fresh chillies — 573|
|200 g||bacon — diced|
|1||onion — chopped|
|4||garlic — cloves, chopped|
|1||fresh chillies — chopped|
|30 ml||tomato paste|
|1||tinned tomatoes — chopped|
|5 ml||dried mixed herbs — Italian|
|salt and freshly ground black pepper|
|shavings of mature cheddar or hard Italian cheese such as pecorino (optional)|
|fresh basil — optional|
1. Gnocchi: Mix the potato, flour and salt well. Sprinkle
flour on a work surface and turn out the potato mixture onto the surface.
2. Working with 60ml (¼c) of the potato dough,
roll it into a “rope”. Cover a knife in flour,
then cut the rope into 2cm lengths. Repeat with the rest of the dough.
3. Sprinkle more flour over the gnocchi.
4. Sauce: Heat
the oil in a deep pan and fry the bacon until crispy. Add the onion, garlic and
chilli and simmer, covered, until soft.
5. Add the
rest of the ingredients and heat until he sauce starts simmering. Continue to simmer
over low heat for 5 minutes. Remove from the heat.
finish: Bring a large pot of salted water to the boil. Turn the temperature down
so the water boils slowly.
the gnocchi in batches for 1-2 minutes or until they rise to the surface.
Remove with a slotted spoon and add the gnocchi to the sauce.
the pan with the sauce and gnocchi to the stove and heat through. Divide the gnocchi and sauce among 4 bowls
and garnish with the cheese shavings and basil (if using).