Ingredients For the gnocchi 1¾ cups vegetable soup
100 g semolina
1 tsp thyme
1 egg, beaten
50 g Parmesan cheese, grated
50 g butter
2 cloves garlic, crushed
For the potatoes 1 kg small or baby potatoes
2 tbsp olive oil
½ tbsp chopped fresh rosemary
1 onion, chopped
1 - 2 cloves garlic, chopped
Chilli to taste
65 g tomato paste
½ kg Roma tomatoes, chopped
¼ cup red wine
½ tbsp balsamic vinegar
½ tsp brown sugar
Bit of parsley (optional)
Method For the potatoes
The potato dish takes slightly longer to cook so I started this first.
Preheat the oven to 180°/160° fan forced.
Put the potatoes in a baking dish, drizzle with half the oil and add the rosemary and ½ tsp each of salt and pepper, or to taste.
Bake this for about 55 minutes, moving the potatoes around regularly, or until the potatoes are brown and crisp.
While the potatoes are baking, make the sauce by heating the remaining oil in the pan, and adding the onion, garlic and chilli.
Cook for 5 minutes over a medium heat and add the tomato paste, and cook for another 3 minutes, stirring.
Watch that it does not become too dry, and if it does, add a bit of water.
Add 1 cup of water with the tomatoes, wine, vinegar and sugar.
Bring to the boil, stirring, and reduce the heat.
Simmer for about 35 minutes or until it is thick.
Season to taste, and add the parsley.
Divide the potatoes onto serving plates and pour the sauce over the top.
I had a lot of the tomato sauce over, and it went beautifully instead of bottled shop tomato sauce, on sausage rolls
For the gnocchi
Start making the gnocchi about the same time as the sauce as although it doesn't take long, you need to cool down the semolina after cooking it. In fact, I think next time, I would make the gnocchi first and let it sit and cool and set for hours.
Put the stock in a saucepan and bring to the boil.
Add the semolina in a steady stream, stirring all the time.
Keep stirring for about 3 minutes until the mixture is very thick and a spoon would stand in it.
Leave this to cool slightly.
Add the thyme, egg and half of the cheese to the semolina mixture, and season to taste with salt and pepper.
Spread the semolina mixture on to a board and set aside to cool and set.
When it is set, cut it into squares, whatever size you want.
Grease an ovenproof dish and put any little offcuts from the semolina shapes on the bottom. Arrange the semolina squares on top and sprinkle with the remaining cheese.
Melt the butter in a pan, add the garlic and season with some pepper to taste.
Pour the butter mixture over the gnocchi, and bake at around 220°/200 fan forced for about 15 to 20 minutes or until they are puffed up and starting to go golden.
Cut these up into whatever gnocchi shape you want
I used a home laid egg which was far too large, and mine did not set very well, hence they are not the correct shape, so make sure your egg is not an extra large one!