Recipe

Serves:  4 people | Prep time:  15 minutes | Cooking time:  60 minutes

Italian | Vegetarian | Main

Ingredients

• 700g potatoes
• 2 large eggs (1 beaten)
• 100g cornflour
• 1 tbsp oil
• 2 red pepper, chopped
• 1 tbsp dried mixed herbs
• 1 tin (400g) chopped tomatoes
• Pinch of salt and pepper
• large handful of chopped spinach
• 1 mozzarella ball, sliced thinly
• Rocket to serve

Method

1. Bake the potatoes in a preheated 200C fan oven for about 45 minutes or until fully cooked. Then cut the potatoes in half and scoop the flesh out into a bowl.
2. Mash the flesh until smooth, then crack in 1 egg. Add the cornflour and mix well. Then gradually add the remaining beaten egg until a smooth ball of dough forms - you won't need it all. If you add too much just add a little extra cornflour.
3. Knead the dough on a lightly floured surface until combined and divide into two balls. Roll out one portion using your hands to a 1.5cm thick sausage shape. Cut into lots of 2cm pieces and roll each piece into a ball.
4. Use the back of a fork to flatten them slightly and create a ridge pattern. Repeat with the other half of the dough – you’ve made gnocchi!
5. Boil the gnocchi for 1 minute or until they rise to the surface in lightly salted water. Drain and set aside.
6. To make the gnocchi bake:
7. Keep the oven at 200C fan.
8. In a large pan, add the oil and place over a medium heat. Add the red pepper and cook briefly to soften. Then add the gnocchi and fry until a little crisp and golden on the outside, then add the mixed herbs and gently mix to coat.
9. Add the chopped tomatoes, stir in, then add the salt, pepper and allow to simmer and thicken for a few minutes. Add the spinach and allow to wilt.
10. Place into an oven proof dish, then top with mozzarella. Place into the oven for 10-15 minutes or until golden on top.
11. Serve with rocket.