Gnocchi with Homemade Tomato Suturush (sauce)

Homemade Gnocchi with fresh Tomato Suturush (sauce)... Mmmmmm!!! And it's Gluten Free too!!


Thermomix method (Serves 4)

500g Potato, peeled and cut into 2-3cm cubes (dry variety is best)
600g water
140g Gluten Free plain flour
2 tsp Celtic salt

• Weigh the flour into a bowl which has been placed onto the Thermomix (TM) bowl. Place the flour to the side for later use.
• Place the water into the TM mixing bowl. Place the Varoma dish into position then weight the potatoes into it. Steam for 25mins/Varoma/Speed 1
• Let the potatoes cool down  (45+ mins)

While the potato is cooling, make the Tomato Suturush or your favourite sauce:

2 large onions, quartered
25g olive oil
1000g vine ripened RED tomatoes
2-3 tsp Celtic salt

• Dice up the onion 4 seconds/speed 4
• Fry the onion with the oil 8mins/110degrees/stir
• Cut the tomato into 2-3cm chunks and add to the bowl with the salt. Cook off 30mins/110degreed/stir

Clean out your bowl and dry well, continue making the Gnocchi

• Add the cooled potatoes, flour and salt into the mixing bowl and mash 10sec/speed 4
• Knead 30-40seconds on the kneading setting
• Sprinkle a little flour onto your work surface and work it into a small texture. Divide your dough into 4 and roll each ball out into a 2cm log then cut into 1cm pieces. Shape gnocchi with a fork or leave them as is.
• Boil a large pot of salted water and cook the gnocchi in 4 batches. The Gnocchi will sink when first put in but then rise to the surface when cooked through. It only takes a couple of minutes so keep an eye on them.
• Drizzle gnocchi with a little olive and salt and then serve with your sauce.

Enjoy your Gnocchi with a beautiful green salad - yum mo!!

Stove-top Method:
500g Potato, peeled and cut into 2-3cm cubes (dry variety is best)
600g water
140g Gluten Free plain flour
2 tsp Celtic salt

• Steam the potato for 25 minutes or until cooked through. Place on the side to cool down completely.

While the potato is cooling, make the Tomato Suturush or your favourite sauce:

2 large onions, quartered
1 Tbs olive oil
1kg vine ripened RED tomatoes
2-3 tsp Celtic salt

• Dice up the onion and fry until soft.
• Cut the tomato into 2-3cm chunks and add to the onions with the salt. Cook off on medium/high heat for 30minutes, stirring regularly. 

 Continue making the Gnocchi:

• Mash the cooled potatoes and then add the flour and salt. Continue to mash until well combined.
• Knead the dough for a minute or 2 until well combined and is a smooth texture.
• Sprinkle a little flour onto your work surface and work it into a small texture. Divide your dough into 4 and roll each ball out into a 2cm log then cut into 1cm pieces. Shape gnocchi with a fork or leave them as is.
• Boil a large pot of salted water and cook the gnocchi in 4 batches. The Gnocchi will sink when first put in but then rise to the surface when cooked through. It only takes a couple of minutes so keep an eye on them.
• Drizzle gnocchi with a little olive and salt and then serve with your sauce.