Homemade Gnocchi

For 2 servings 

Gnocchi:

Ingredients

10 potatoes

3 Teaspoons Sea Salt

1 Cup White Flour

0.5 Cup of Milk

3 Tablespoons Olive Oil

The Sauce

1 Can Italian Chopped Tomatoes

1 Tablespoon Tomato Paste

1 Teaspoon Dried Oregano

2 Tablespoons Fres Basil

1 Tablespoon Fresh Rosemary

0.5 Teaspoon Ground Nutmeg

1 Tablespoon Cane Sugar

0.5 Teaspoon Cayenne Pepper

1 cup of Pasata

Preparing Gnocchi

Cook the Potatoes, add 2 Teaspoons of Salt to the water. Let them cool off, and peel them. With a Potoatoe Ricer, or simply a Grater, dice or grate the Potatoes. Add some of the flower and the Milk, and make a dough. Then make a long strain and cut small pieces, roll them into the leftover flower so they don't stick, and make some notch with a fork. 

Put some Olive oil in a pan, and gently fry the Gnocchi.

The Sauce

While cooking the Potatoes, make the sauce. Cut some Celery, and add the Olive Oil to the pan. Heat it up, just before it starts smoking, and add the Celery. Add the spices, and cook for 5 minutes. Incrementally add the Tomato paste, the Tomatoes, and the Passata. Cook for a minimum of 20 minutes.

Gnocchi

Add the Gnocchi in an oven tray, and add the Sauce. Put some pieces of Vegetarian Mozerella, and put under the oven grill for 5 minutes. Take it out and sprinkle with Vegetarian Parmesan or Vegetarian Cheese. Serve hot.