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In a way, this simple, yet delicious dish can be seen to represent the colours of the Italian flag – green, red and white. Serves 4.

Ingredients

• 500g mashed floury potatoes
• 110g plain flour
• 200g spinach, cooked and squeezed dry, and very finely chopped
• 1 egg
• salt and pepper
• 40g Parmesan, freshly grated
• 150g buffalo mozzarella, cut into small cubes

 

For the tomato sauce

• 1 garlic clove, peeled and finely chopped
• 6 tbsp olive oil
• 500g canned chopped tomatoes
• 6 basil leaves

Steps

1. Make the gnocchi by mixing together the potatoes, flour, spinach and egg, adding more flour if the dough is too wet. Season lightly.
2. Using your hands, roll a little of the gnocchi mixture at a time into sausage shapes. Cut these into 3cm chunks, then press with the tines of a fork to create a ridged impression (these ridges will help the sauce to stick).
3. Make the simple tomato sauce by frying the garlic in the olive oil until soft, a few minutes. Add the tomatoes, basil, and some salt and pepper, and cook for 20 minutes.
4. Cook the gnocchi by adding to boiling salted water, after a few seconds they will swim up to the surface. Drain then add the sauce, Parmesan and some pepper and mix well.
5. Divide the gnocchi between the plates, sprinkling over the mozzarella cubes and some basil leaves to finish.