ingredients

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• ✓800g Spud Lite potatoes
• ✓1 egg yolk
• ✓2 cups of plain flour, sifted
• ✓1/4 cup parmesan (optional; leave out to keep it vegan)
• ✓1 Tablespoon of fresh rosemary, finely chopped
• ✓1/4 tsp red chilli flakes
• ✓extra flour for kneading
• ✓Small Pinch Salt & Cracked pepper

Sauce

• ✓1 400g can of crushed tomatoes
• ✓1 cup of passata
• ✓2 garlic cloves, crushed
• ✓1 brown onion, diced
• ✓1/2 small fresh red chilli, deseeded and chopped
• ✓3 Basil leaves, chopped
• ✓2 tablespoons of Olive Oil
• ✓1 teaspoon of dried oregano
• ✓Sprinkle of salt and pepper

method

Tap a number when you've finished that step.

1. 1

   Peel potatoes using a vegetable peeler.

2. 2

   Using a large, deep saucepan, add potatoes and enough cold water to cover completely. Boil the potatoes in water until soft (around 15 minutes).

3. 3

   Once potatoes are cooked, drain them from the water and mash until super smooth. *Be careful not to over cook them, you don't want them to be flooded and become super watery.

4. 4

   Add parmesan, rosemary, chilli flakes, salt and cracked pepper to the potatoes and mix thoroughly. Leave these to cool completely before moving to the next step.

5. 5

   Once cooled, add the egg yolk, plain flour and mix (this is where you need to use your hands!).

6. 6

   Transfer mixture to a floured surface and continue to knead until it has formed into a soft dough (you don't want super sticky dough!)

7. 7

   Roll the dough into a circle. Cut the circle in quarters.

8. 8

   Using one quarter at a time, roll out into a sausage like figure. Cut the long roll into 2cm pieces.

9. 9

   Using each little piece individually, roll into a small ball. Using a fork, press the fork into the gnocchi to give it that ridged look. This isn't necessary, but it sure makes it look good!

10. 10

    Now make the sauce! Into a deep saucepan, heat olive oil over high heat. Add garlic, onion, chilli and cook until the onion is translucent.

11. 11

    Place the crushed tomatoes and passata and mix through.

12. 12

    Add oregano and a generous pinch of salt and pepper to taste.

13. 13

    Add basil leaves and leave to simmer for 20 minutes or until thickened.

14. 14

    While the sauce simmers, cook the gnocchi: bring a large pot of water to the boil with a pinch of salt. The gnocchi only needs to be cooked for 1-2 minutes. They should float to the top of the water once they are almost ready!

15. 15

    Pair the sauce with the gnocchi and serve hot! Uncooked gnocchi can also be frozen for up to 4 weeks in an airtight container.