HOME MADE POTATO GNOCCHI

With fresh tomatoes in season (and cheap too) this POTATO GNOCCHI recipe with fresh tomato and basil was bursting with flavour. Better still, this is a great budget meal - working out at around 50p per portion. The gnocchi is simple to make, and we think the easiest pasta dish we've made. Here's how we make ours:

GNOCCHI (serves 4)

500g floury potatoes

100g fine flour

1 egg yolk

salt/pepper

Peel 500g of floury type potatoes (such as King Edward) and boiled until very soft. Drain and let all the moisture come out of them, as that's an important step. We drained and let them steam in the pan then mashed until very very fine. Leave to cool.

Add the flour and egg yolk to the cooled potatoes and season. Use salt and pepper - and add any of your flavourings at this stage. Form into small squares -we made around 40.

Bring a pan of water to the boil and drop the potato gnocchi into the pan. When they rise to the top, fish them out - this takes around a minute or so.

Serve with your favourite tomato sauce - today we have chopped up a few fresh tomatoes, fried lightly for five minutes in a small amount of oil, added garlic and basil and cooked for a further couple of minutes.

Top with your favourite cheese. Today we used 10g of Parmesan each - bringing our meal to around 350 calories. This gave us plenty of room for the all important chunk of crusty bread to mop up all that wonderful sauce.

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