• 1 kg potatoes
  • 1 egg yolk
  • ¾ cups plain flour
  • Handful fresh thyme, destalked
  • ½ teaspoon salt
  • For the sauce: 1 kg MayFord “Mariana” tomatoes
  • 2 MayFord onions, peeled and finely chopped
  • 2 cloves garlic, peeled and crushed
  • Handful MayFord fresh basil, snipped
  • Handful MayFord fresh parsley, chopped
  • To decorate: MayFord Flat leafed parsley and Parmesan

For the sauce, add whole tomatoes to boiling water and leave for a few minutes to loosen the skins.  Discard water, peel and chop.  Add onions to a pan with olive oil and cook until translucent.  Add garlic and tomatoes and simmer, adding water if necessary for at least an hour.  The sauce should be broken down into a thick paste consistency.  Peel and cook the potatoes in salted boiling water until tender.  Push through a sieve to get a fine consistency.  Add the egg yolk, flour and salt and kneed on the lightly floured surface until smooth.  Divide the mixture into 8 portions and roll each of the portions into sausages 20 cm long. Cut into 1 cm pieces.  Press each piece on the prongs of a fork and roll off to create the indentations needed to hold the sauce.  Cook the gnocchi in a pan of salted boiling water until they rise to the surface.  Serve immediately with the sauce and garnish with parsley and parmesan.

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