Herbed Potato Gnocchi with Chunky Tomato

1 lb floury potatoes, chopped

1 egg yolk

3 tablespoons grated parmesan

3 tablespoons chopped fresh herbs (parsley, basil and chives)

up to 1 cup plain flour

2 cloves garlic, crushed

1 onion, chopped

4 bacon rashers, roughly chopped

5 oz sun-dried tomatoes, roughly chopped

14 oz can peeled tomatoes

1 teaspoon soft brown sugar

2 teaspoons balsamic vinegar

1 tablespoon shredded fresh basil

shaved parmesan, for serving

To make the gnocchi, steam or boil the potatoes until just tender. Drain thoroughly, cool and mash. Transfer 2 cups of the potato to a large bowl. Add the egg yolk, rated parmesan and herbs and mix until combined. Gradually add enough flour to form a slightly sticky dough. Knead gently for 5 minutes, adding more flour if necessary, until smooth.

Divide the dough into four. Roll each portion on a lightly floured surface to form a sausage 3/4 inch thick and cut into 1 inch pieces. Roll each piece into an oval shape and roll carefully over lightly floured prongs on the back of a fork. Put on a lightly floured non-stick baking tray and cover until ready to use.

To make the sauce, heat a tablespoon of olive oil in a large frying pan, add the garlic and onion and cook over medium heat for 5 minutes, or until the onion is soft and golden.

Add the bacon and cook, stirring occasionally, for 5 minutes, or until the bacon has browned.

Stir in the sun-dried tomato, tomato, sugar and balsamic vinegar, bring to a boil, reduce the heat and simmer for 15 minutes, or until the sauce has thickened. Stir the shredded basil through just before serving.

Cook the gnocchi, in batches, in a large pan of boiling salted water for about 2 minutes, or until the gnocchi rise to the surface. Drain well and serve topped with the tomato sauce and parmesan shavings.

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