Gnocchi with Tomato Sauce

As these speedy gnocchi are made without egg, don’t make them ahead of time or they’ll fall apart on cooking.

Hands-on time 20min, plus cooling. Cooking time about 45min. Serves 1

◆ 1 large floury potato, such as King Edward, about 275g (10oz)

◆ 40g (1½oz) Tipo 00 flour, plus extra to dust, see GH Tip for the sauce

◆ 1tbsp extra virgin olive oil, plus extra to drizzle

◆ 1 small garlic clove, crushed

◆ 150g (5oz) mixed cherry tomatoes

◆ Pinch of sugar

◆ Small handful basil leaves

◆ 25g (1oz) Parmesan, or vegetarian alternative, grated

1 Cook potato whole and unpeeled in a pan of boiling salted water for 30-35min until you can pierce easily with a knife. Drain; leave until cool enough to handle. Peel off and discard skin. 2 Using a potato ricer or masher, mash potato on to a clean work surface. Sprinkle over flour; season. Bring mixture together, working it well and kneading for a couple of min until pliable. If too soft, add a little more flour. 3 Roll into a 2cm (¾in) thick sausage, then slice sausage into 2.5cm (1in) long pieces. Roll into balls, press on to the back of a fork or pinch in the middle to give them some shape. 4 Bring a medium pan of salted water to the boil. Meanwhile, heat oil in a small frying pan over medium-high heat. Add garlic; sizzle for 10sec, then add tomatoes and sugar and cook, stirring occasionally, until tomatoes burst and make a sauce. 5 Meanwhile, cook gnocchi in boiling water until they bob to surface, about 2min. Drain; add to sauce, together with most of the basil and Parmesan. Toss together; serve sprinkled with remaining Parmesan and basil and an extra drizzle of oil, if you like. PER SERVING 635cals, 20g protein, 20g fat (7g saturates), 89g carbs (9g total sugars), 9g fibre GH TIP Tipo 00 flour is best for making pasta or gnocchi. If you can’t find it, use plain flour instead.