Happy New Year and into a new decade we go. What a better way to celebrate than a big ball of meatballs with home made tomato sauce, there is nothing more warming and satisfying. The thing about tomato sauce is to season, this is very important as the right balance is essential otherwise tomatoes are very easy to taste bland.
What You Need:
800g Tinned Whole Plum Tomatoes or You own poached Tomatoes, peeled (around 9 tomatoes with juice, roughly chopped), 3 garlic cloves, 1 glass of red wine, 1 glass of chicken stock, 1 large onion, hand full of fresh thyme, 2 tsp of sugar, salt and pepper to season
First slice thinly the garlic and the onions and in a large pan with olive oil sauté until golden brown and soft, once done add the glass of wine and simmer for around 5 minutes, then add the sugar and a pinch of salt. Mix together until the sugar starts to thicken. Then add the tomatoes and stir. Simmer the mixture for a further 5 minutes and then stir in the chicken stock followed by a grind of pepper and salt. Bring the sauce to the boil and let it bubble for 5 minutes. Turn down the heat and simmer for 2 hours adding the thyme leaves. After set the sauce aside and let it cool at room temperature to capture all the flavours.
To serve pour the sauce over meatballs or roasted vegetables and grated cheese and bake in the oven for 20mins, eat with spaghetti or a light spinach salad.
Yummy, easy and much better than shop bought! A perfect winter warmer dish which is also quite fun to make. The traditional Italian pasta, potato dumpling combination. This recipe makes around 50-70.
What you need:
600g Marie Piper Potatoes, 350g Spinach, 150g Plain flour (plus extra for dusting), 1 egg yolk, Black Pepper & Sea Salt
Simply peel and cut potatoes and simmer in a boiled pan of water for 20mins, when nice and soft drain and evaporate the moisture from the potatoes in the hot pan and mash to a nice smooth consistency, set aside to cool. Now wilt the spinach leaves in a pan on medium heat until soft. Scoop out the spinach onto muslin and squeeze the liquid from the spinach, as much as you possibly can. Now finely chop the spinach and add to a mixing bowl.
In the mixing bowl add to the spinach, the mashed potatoes, flour, egg yolk and seasoning. Mix the ingredients until thoroughly combined together. Now take take a lined tray and dust with flour (also dust your hands). Simply take small amounts of the dough and roll into chocolate truffle sized balls, do this until all the mixture has been turned into little balls (^-^) Now take a folk and gently press the top of each ball. To cook, fill a pan of water and turn to simmer just before boiling point. Cook the gnocchi in tens, so there is enough room for them to move around. once the Gnocchi has floated to the top it has cooked.
Serve with olive oil and garlic, or grill with melted cheese.