Baked Gnocchi Pomodoro

Serves 3

Be sure to make all parts of this - it's amazing!!! 

In addition to ingredients below, also need:

1 ball fresh mozzarella, sliced

1/4 cup grated parmesan

Gnocchi

500g russet potatoes, peeled and diced

150g flour

2 egg yolks

30g grated parmesan

• Place potatoes in large pot of salted water, bring to a boil. Boil until potatoes are soft but do NOT overcook. Firm, not mushy.

• Strain potatoes, allow them to dry out a bit and then mash with a potato masher but don't over mash. Place on a tray to let steam escape so they dry out decently.

• In a bowl, add egg yolks, grated parmesan and mix. Then add flour and mix. Then add potatoes and mix with hands but don't over mix. Form a ball, cover and set aside for 15 minutes.

• Place ball on surface and cut into 6 pieces. Roll each piece into a log - use a lightly floured surface. Cut into 1/2 inch pieces. If you're feeling fancy, using your thumb, roll them over and create a crease.

• Add to a boiling pot of water. You may need to do it in batches - don't crowd (they're delicate!). When they rise to the surface, using a slotted spoon, scoop out and place into large baking dish that you will use to bake the pasta. You can freeze them as well for later. just do it individually and when you want to make them, place them frozen into boiling water.

Fennel Pangrattato

1 clove garlic

2 sprigs oregano

100g stale bread

1tbsp fennel seeds, toasted

2 tbsp olive oil

1 lemon, zested

kosher salt and pepper to taste

• Mince garlic, chop oregano leaves, add to food processor with stale bread and lemon zest. Pulse for about 15 seconds. In a pan, add olive oil and bring it to medium heat. Add bread mixture, tossing to coat with oil. Cook until starting to lightly brown.

• Set aside on plate with a paper towel to collect excess oil.

Pomodoro Sauce

1 small onion, sliced lengthwise and crosswise

2 garlic cloves, smashed

1/2 cup olive oil

1/4 tsp chili flakes (or more to taste)

1 large can San Marzano tomatoes

1 bunch basil, ripped

Salt to taste

• Thinly slice onion, peel and smash garlic cloves.

• In a pot over medium low heat, add olive oil, onions, garlic and a pinch of salt.

• Cook until onion and garlic are translucent (about 10 minutes), mash garlic so it's more like a paste.

• Add canned tomatoes. Bring to a boil and simmer for 5 minutes.

• remove from heat, using a whisk, break tomatoes apart. Add torn basil leaves.

The Main Event

Preheat oven to 375.

Place tomato sauce and gnocchi in over proof baking dish. Mix gently. Then top with the mozzarella, a little of the pangrattato and parmesan. Bake for 10 minutes, until bubbling lightly. Broil for a bit. Serve and add remainder of the pangrattato.

Yum!