Gnocchi with Napoletana Sauce

Wash the potato and pierce a few holes with a fork to let moisture out while cooking. Place the potato in a small pot, cover with cold water, and bring to a boil. Cook the potato until cooked to the center. Remove from the water and refrigerate until cold. This will ensure that the potato firms up, enabling it to be grated.

Once the potato is cold, remove the skin and grate the potato using a fine grater. If you have a potato ricer, use that instead.

Place the finely grated potato into a large mixing bowl. Add the egg and olive oil blend, then mix with a spoon.

Add salt and pepper to taste, then add the flour and mix well.

Mix the dough with your hands until well combined, forming a smooth dough.

Remove the dough from the bowl and place it onto a floured surface. Knead the dough with the palm of your hand until you end up with a smooth, soft ball of pasta. Place the dough back into the bowl and cover with a lid to rest for 10 minutes.

Once your dough has rested, break the dough into equal balls. Roll each ball into a thin tube on a floured surface. The tube should be about 1.5 cm thick and even. Repeat until you have formed tubes with all the balls.

Cut the tubes into 'nuggets' about 2 cm in length. Use a fork to indent lines on the top of each nugget, being careful not to press too hard.

Heat a medium pot half-filled with water and add a little vegetable oil. Bring the water to a boil, then cook the gnocchi in batches. Do not overcrowd the pot to prevent clumping. Ensure the water boils rapidly. The gnocchi will float to the top once cooked, which takes about 2 minutes. Remove with a slotted spoon and set aside. Repeat the process until all the gnocchi is cooked.

Heat a saucepan and add the olive oil blend. Add the onions and sauté until golden brown. Season with salt and pepper.

Add the chopped tomatoes and garlic. Bring to a boil, then reduce to a simmer, stirring occasionally.

Taste the sauce and adjust seasoning if needed. Add the basil chiffonade and simmer for a further 5 minutes, then turn off the heat. For a smooth sauce, blend with a stick blender.

Heat a large pan or wok until smoking hot. Add the olive oil blend, then add the gnocchi.

Add the butter, salt, and pepper to taste. Sauté the gnocchi until golden brown on all sides.

Add the Napoletana sauce and mix well until the sauce coats all the gnocchi.

Serve on a platter & sprinkle with grated Parmesan cheese.