Why Katy's Barking Gecko ?!

I love to travel, I love to cook and to try new recipes...

After returning from yet another trip to South Africa I browsed one of my Food Magazin subscriptions and

we started to envision how it might be to have a small, a very small restaurant. Somewhere in Australia or

South Africa.
Maybe 4 or 5 tables.
To be in the kitchen wearing t-shirt, shorts and flip-flops cooking for fun and nice people....

Doesn't that sound great ?!
We even came up with a name: Katy's Barking Gecko

Well there is no restaurant (so far....), but heaps of favourite recipes.

Saturday, August 27, 2011

Gnocchi with a basic Tomato Sauce

I love Gnocchi, but I really hate that hard and rather tasteless stuff you find in the shelves of supermarkets.
So I thought it would be a good idea to simply make my own, the ones I am making are not as good looking as their professionally produced counterparts, a bit more rustic maybe...
But they are fluffy and tasty and (I think) easy to prepare.
I usually love them with a basic Tomato Sauce and Parmesan.
But you can serve them with all different kinds of sauces or just with melted butter, sage and Parmesan. Yummy!

Ingredients for 2-3 persons (depending how hungry you are...)

For the Gnocchi
500 g floury potatoes
1 egg yolk
200g flour

For the Sauce
500 g tomato puree
1 onion
2 cloves of garlic
15g of butter
1 – 1 1/2 tablespoons of sugar


Melt the butter in a saucepan.
Finely chop the onion and garlic, fry them until tender and golden.
Add the Tomato puree, season with salt, pepper, sugar and oregano.
Cover the saucepan with a lid and let the sauce simmer for about 10-15 minutes.

Peel potatoes and boil in plenty of salted water until tender. Drain and press through a potato ricer while still hot.
Allow the steam approx. 10 min to escape.
Then add the egg yolk, salt, pepper and nutmeg and gradually knead flour into the mixture until a dough is elastic (the amount of flour can vary depending how moist the potatoes are, so do not add all of the flour right from the beginning).
Form a roll on a floured surface and cut into 2 cm wide pieces.
Heat plenty of salted water in a large pot, add the Gnocchi and cook until they float to the top.
This happens quite quickly.
Use a skimmer to remove the Gnocchi from the water, serve with the Tomato Sauce and sprinkle with grated Parmesan.

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