Method

Gnocchi

Peel and boil the potatoes in salted water for 10 to 15 mins or until softened, then remove from the water and mash immediately so that it stays light and fluffy.

Add in the flour and semolina and stir gently until homogenous, then add egg and several pinches of salt.

Mix well until it becomes a dough. If it is still warm, rest until it is at room temperature or it will be sticky.

Gently roll into a small log the size of your finger and cut into 1 inch pieces. If not using immediately, toss in some flour.

Boil a pot of salted water and place them in the pot to cook till it floats, about 2 mins.

Tomato Sauce

Saute the onions and celery in a pan with a thick coat of oil. Once the vegetables are soft, add in the garlic and saute until fragrant.

Add in the tomato paste, bay leaf, oregano and fresh herbs and cook until the paste darkens slightly.

Add in the canned tomatoes. Add some water to dilute if necessary.

Simmer for 10 mins, then add in the gnocchi and continue simmering for 5 mins.

Check and adjust seasoning.

Serve hot.