Potato and Spinach Gnocchi

Ingredients:

300g floury potatoes, diced
175g spinach
125g plain flour
1 egg yolk
1 tsp olive oil
salt and freshly-ground black pepper, to taste
spinach leaves, to garnish

For the Tomato Sauce:
1 tbsp olive oil
2 shallots, chopped
1 garlic clove, crushed
300ml passata (sieved tomatoes)
2 tsp light brown sugar

Method:

Bring a pan of water to a boil, add the potatoes and boil for 10 minutes, or until cooked through. Drain the potatoes, and mash them.

Bring a separate pan of water to a boil, add the spinach and blanch for 2 minutes. Drain thoroughly then shred the leaves.

Turn the mashed potatoes onto a floured work surface. Form a well in the centre, add the egg yolk, olive oil and the spinach. Scatter over a little of the flour and quickly mix the other ingredients into the potatoes. Add more flour as you go until you have a firm dough.

Divide the mixture into very small (about the size of the first joint of your thumb) dumplings.

Bring a large pan of salted water to a boil. Add the gnocchi in batches and cook for about 5 minutes, or until they float to the surface of the pan. Remove with a slotted spoon and set aside to keep warm whilst you cook the next batch.

In the meantime, prepare the sauce. Combine the oil, shallots, garlic, passata and sugar in a saucepan. Cook gently over low heat for about 12 minutes, or until the sauce is hot through and has thickened.

When all the gnocchi have cooked divide between four warmed serving dishes. Spoon the sauce over the gnocchi. Garnish with fresh spinach leaves and serve.