Potato gnocchi with tomato sauce (ñoquis con tuco)

Ingredients for 4 portions

• 1 kgPotato, floury
• 300 gPlain flour
• 1Egg
• to tasteSalt
• to tasteNutmeg
• 2 tbspOlive oil
• 1Yellow onion, chopped
• 1Bell pepper, red, chopped
• 2 clovesGarlic, chopped
• 800 gCrushed tomatoes
• 2Bay leaves
• 1 tspOregano
• to tasteBlack pepper
• 60 gGrated cheese

Method

1. Wash the potatoes and put them whole and unpeeled in a pan of cold salted water. Bring to the boil.
2. Boil the potatoes until tender when pierced, about 30 minutes.
3. Meanwhile, make the sauce: soften the onion, pepper and garlic in the olive oil over a medium heat for about 8 minutes.
4. Add the crushed tomatoes, bay leaves, oregano, salt and pepper. Simmer, covered, over a low heat for 30 minutes, stirring now and then.
5. Peel the potatoes while still hot and press them through a ricer into a bowl. Leave to cool for a few minutes.
6. Add the egg, salt and nutmeg. Work in the flour a little at a time until you have a soft dough that no longer sticks, keeping a little flour for the worktop.
7. Divide the dough and roll it into 2 cm thick ropes on the floured worktop. Cut into 2 cm pieces and roll each over a fork to mark it. Meanwhile, bring a large pan of salted water to the boil.
8. Cook the gnocchi in batches. When they float to the surface, give them 1 more minute and lift them out with a slotted spoon.
9. Serve the gnocchi with the hot sauce and grated cheese.

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