Gnocchi served with a tomato sauce and arugula

Tomato Sauce Ingredients

• 2 garlic cloves, minced
• 30 ml (2 tbsp) olive oil
• 500 ml (2 cups) tomatoes, seeded and peeled
• Salt and pepper

Tomato Sauce Directions

1. In a saucepan, sauté garlic in olive oil.
2. Add tomatoes. Season with salt and pepper.
3. Simmer for 45 minutes.
4. Puree using a blender.

Gnocchi Ingredients

• 2 large potatoes, peeled
• 1 egg
• 750 ml (3 cups) flour
• 10 ml (2 tsp) salt

Gnocchi Directions

1. In a saucepan, place potatoes and cover with cold water. Add salt.
2. Cook until tender. Drain. Cool down slightly before peeling.
3. Mash warm potatoes.
4. Place in the fridge for an hour.
5. Form a hole in the centre of the cold potatoes and break an egg in it. Blend.
6. Add flour and salt. Blend.
7. On a work surface, knead the dough until smooth.
8. If needed, add flour.
9. Let sit for 30 minutes.
10. Divide the dough into 4. Roll 4 cylinders of 1-cm (1/2 inch) diameter. Cut each cylinder in 1-cm pieces. Sprinkle flour over the pieces
11. In a large saucepan, bring salted water to a boil. Cook the gnocchi in batches for 4 to 5 minutes or until they float on top of the water.
12. Drain.

Assembly

In a fry pan, reheat the gnocchi in the tomato sauce. Remove from heat and top with fresh arugula.

Serve.