3 medium-sized desiree potatoes
To make the gnocchi, put the potatoes in a big pot, fill with water and bring to the boil. Simmer lid on for between 45mins – 1 hour depending on the size of the potatoes. Drain the water and leave the potatoes in the pot to dry out any excess moisture for a couple of minutes, de-skin and push the potatoes through a sieve or use a ricer into a big bowl. Add egg and mix slightly with a fork and add 75g plain flour. Put mixture on to a floured surface and work into a dough kneading as few times as possible. Only use the additional 25g flour if necessary. Roll out in to long thing ‘snakes’ and cut in to 1cm bits. Put all the cut gnocchi into a bowl with a sprinkle of flour and toss to coat so they don’t stick together.
To make the napoletana sauce, in a saucepan heat the olive oil and add the chilli & garlic, don’t let the oil get too hot before adding the tomato and leave to simmer on a medium heat for 10mins. Add the oregano, basil and season with salt & pepper and cook for a further 5 mins.
Cook the gnocchi in a pot and when they float to the surface (approx 30 seconds) add them to the saucepan with a little of the starchy pasta water. Stir in the parmigiano reggiano, serve and top with a little extra parmigiano. Delicious!
You can substitute packet gnocchi for the fresh, but it is never as good!