Gnocchi in basil sauce

Ingredients

• ½ pound of white potatoes (Catalina)
• 2 liters of boiling water
• ½ a cup of flour
• salt and pepper
• 2 cups of chopped fresh basil
• ½ cup of white onion, finely chopped
• 3 table spoons of olive oil
• 1/5 spoon of chili, finely chopped
• 2 garlic cloves, skinned and finely chopped
• 2 spoons of grated parmesan cheese

Preparation In salted, boiling water cook the potatoes with their skin until very soft. Drain the water and allow the potatoes to cool. On a table top peel the potatoes and crush them completely. Start adding the flour to the potatoes until it becomes smooth dough, nearly half potato and half flour. Make long 2 cm cylinders of the mixture and slice each at 3 cm intervals Using your thumb, press the edge of the dough down to curl the dough. Use flour to stop the mixture sticking.

Boil 2 liters of water with salt and put the gnocci in to cook. They will go to the bottom of the pan, when they raise to the top they are ready. Take them out with a spoon. Add the sauce and serve hot with some grated parmesan cheese

Sauce In a frying pan heat the olive oil, fry the white onions with the garlic until golden; add the basil, season with salt and pepper and allow to cook on a low heat for 10 to 12 minutes.