Basil Gnocchi

Ingredients:

Gnocchi

• 1.5 cups instant mashed potatoes (flakes)
• 1 cup fresh green basil, plus extra for serving
• 1 large egg, beaten
• 1/4 cup grated Pecorino cheese, plus extra for serving
• 1 cup flour + a little for working with

Sauce

• 1/4 cup olive oil
• 1/4 cup pine nuts
• 3 shallots, diced
• 3 cloves garlic, crushed
• 1/4 cup dry white wine
• 900 grams of non-hybrid tomatoes, cut into pieces

Preparation:

1. Prepare the gnocchi: Dissolve the potato flakes in 1 cup of hot water, stir with a fork, and let sit for 3 minutes to absorb all the liquid. Meanwhile, puree the basil and 1/4 cup of water in a blender until smooth. Stir the chopped basil, egg, grated cheese, and 1 tablespoon of salt into the mashed potatoes.
2. Place 3/4 cup flour on a work surface. Add the potato mixture and mash until smooth, gradually adding the remaining 1/4 cup flour. Divide the dough into 3 portions. Roll each portion into a long sausage with a diameter of 2.5 cm. Dust with flour if necessary. Cut each sausage into 1.5 cm thick pieces. Place them on a baking sheet lined with waxed paper and refrigerate while you prepare the sauce. Alternatively, you can freeze it for up to 1 month.
3. Prepare the sauce: Heat the olive oil in a large skillet over medium-high heat. Add the pine nuts and toast them, shaking the pan occasionally. Using a slotted spoon, transfer the nuts to paper towels and season with salt. Add the onion and garlic and cook until soft, about 3 minutes. Then pour in the wine and bring to a simmer. Add the tomatoes, season with salt and pepper, and stir. Cook for another 2 minutes to soften the tomatoes.
4. Cook the gnocchi in a large saucepan of salted water until tender, about 1 minute after they float to the surface. Drain and toss the gnocchi with the sauce. Sprinkle with toasted pine nuts and pecorino cheese.