Prawn Potato Gnocchi

Gnocchi
700g waxy potatoes
1/4 tsp sea salt
1 large egg whisked
2 cups flour
flour for dusting

Prawn Sauce
350g prawn meat deveined
1/2 tbs olive oil
1 brown onion diced finely
2 cloves garlic crushed
400g tin diced tomatoes
1 tsp dried oregano
1/3 cup fresh parsley finely chopped
salt and pepper

Nuts & Bolts

1 .Place potatoes into a steamer and steam. Steam for 30 minutes or until cooked through. Set aside until just cool enough to handle, then peel.

3. Spread flour onto your work bench. Press warm potatoes through a potato ricer into the flour.

4. Add the egg and salt to the potato, and mix the eggs, potato and flour until it just comes together to form a dough. Do not over work the dough to prevent the gnocchi becoming tough.

5. Divide dough into four or five portions , then shape each portion into a long 2.5cm wide sausage, rolling on the bench. Cut off 1.5 centimetre pieces, and then gently press the tops with the back of a fork to leave an indentation which will help the gnocchi to pick up more sauce.

6. In a large pot bring salted water to the boil, cook gnocchi in batches until they float to the surface. Drain well and transfer to a bowl.

Sauce : In a pan on medium heat add oil, onion and garlic saute for 3 minutes or until soft. Add tomatoes, sugar and dried oregano ( touch of water in needed). Simmer for 10 minutes. Add prawns and parsley and simmer for a further 7 minutes or until prawns are cooked. Add cooked gnocchi and mix well.