300 g (10 1/2 oz) floury (mealy) potatoes, diced
175 g (6 oz) spinach
1 egg yolk
1 tsp olive oil
125 g (4 1/2 oz) 1 cup plain (all-purpose) flour
salt and pepper
spinach leaves, to garnish
1 tbsp olive oil
2 shallots, chopped
1 garlic clove, crushed
300 ml (1/2 pint) 1 1/4 cups passata (sieved tomatoes)
2 tsp soft light brown sugar
1. Cook the diced potatoes in a saucepan of boiling water for 10 minutes or until cooked through. Drain and mash the potatoes.
2. Meanwhile, in a separate pan, blanch the spinach in a little boiling water for 1-2 minutes. Drain the spinach and shred the leaves.
3. Transfer the mashed potato to a lightly floured chopping board and make a well in the centre. Add the egg
yolk, olive oil, spinach and a little of the flour and quickly mix the ingredients into the potato, adding more flour as you go, until you have a firm dough. Divide the mixture into very small dumplings.
4. Cook the gnocchi, in batches, in a saucepan of boiling salted water for about 5 minutes or until they rise to the surface.
5. Meanwhile, make the sauce. Put the oil, shallots, garlic, passata (sieved tomatoes) and sugar into a saucepan and cook over a low heat for 10 - 15 minutes or until the sauce has thickened.
6. Drain the gnocchi using a perforated spoon and transfer to warm serving dishes. Spoon the sauce over the gnocchi and garnish with the fresh spinach leaves.
Add chopped fresh herbs and cheese to the gnocchi dough instead of the spinach, if you prefer.
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