Potato Gnocchi with Red Pepper Sauce

Ingredients for  4  Servings

• 1Kg

  Floury potatoes (Desiree or King Edward)
• 2

  Spring onions, trimmed and finely sliced
• 1 tsp

  Dried Oregano
• 8 tbsp

  Parsley, chopped
• 1

  Large egg, lightly beaten
• -

  Parmesan cheese, grated (Optional)
• -

  Flat leafed parsley, chopped (Optional)
• -

  Low calorie cooking spray
• -

  Salt and freshly ground black pepper
• For the Red Pepper Sauce

• 400g

  Bottled roasted red pepper in brine, rinsed, drained and chopped
• 300g

  Passata with garlic and herbs
• 1

  Onion, peeled and diced
• 3

  Garlic cloves, peeled and crushed
• 1 tsp

  Dried red chilli flakes
• 6 tbsp

  Basil, finely chopped

Approximate Times

• Preparation :

  2 hours
• Cooking :

  Less than 30 minutes
• Other :

  Chilling time. See method

Method

1. Place the potatoes in a large saucepan, cover with water and bring to the boil. Cook for 25-35 minutes or until the potatoes are tender.
2. Drain and, when cool, peel of the skins and place the potatoes in a large wide bowl. Mash until fairly smooth. Add the dried oregano, parsley, spring onions and eggs. Season well and mash until well combined. Cover and chill in the fridge overnight.
3. Make the red pepper sauce by placing all the sauce ingredients in a heavy-based saucepan. Bring to the boil and cook over a high heat for 15-20 minutes, stirring often. Season well and remove from the heat and keep warm.
4. Preheat the oven to 200°C/Fan 180°C/Gas 6. When ready to cook the gnocchi line a baking tray with non-stick baking parchment.
5. Make the gnocchi by taking small walnut-sized pieces from the mixture and shaping the into balls or cylindrical shapes. Place them in a single layer on the baking tray, spray lightly with low calorie cooking spray and bake in the oven for 10-12 minutes or until lightly browned.
6. Serve the gnocchi with the sauce spooned over. Sprinkle over the parsley and Parmesan cheese, if using.