Rocket & ricotta gnocchi

Method

• Step 1
  To make the sauce, place the water, onion and garlic in a medium saucepan. Bring to the boil over high heat, reduce heat to low and cook, covered, stirring occasionally, for 8 minutes or until onion is soft. Add the tomato, wine or stock and chilli. Bring to a simmer over medium heat. Reduce heat to low and cook, partially covered, for 15 minutes or until sauce thickens slightly.
• Step 2
  Meanwhile, steam or boil potatoes for 25 minutes or until cooked. Drain and set aside to cool for 10 minutes. Wearing plastic gloves, peel the potatoes. Place in a large bowl and use a potato masher to mash until smooth.
• Step 3
  Add ricotta, rocket and egg to the potato and mix well. Season with salt and pepper. Sift flour onto a clean work surface and place the potato mixture on top. Knead the potato mixture, incorporating as much of the flour as needed to make a soft smooth dough.
• Step 4
  Divide dough into 4 equal portions and roll each portion into a 3cm diameter sausage. Use a sharp knife dipped in flour to cut the sausages crossways into 3cm lengths. Place the gnocchi, in a single layer, on a baking tray dusted with flour.
• Step 5
  Preheat oven to 100°C. Place 4 ceramic ovenproof serving bowls in oven to warm. Bring a large saucepan of water to the boil. Add a quarter of the gnocchi and cook for 4 minutes or until they rise to the surface. Use a slotted spoon to lift gnocchi from water, drain well and place in a warm serving bowl. Drizzle with a quarter of the olive oil. Cover loosely with foil and return bowl to the oven. Repeat, in 3 more batches, with remaining gnocchi and olive oil.
• Step 6
  Add parsley to tomato sauce. Taste and season with salt and pepper. Spoon over gnocchi and serve immediately.