Gnocchi with tomato and basil sauce Sauce

Sauce

1	Onion, finely chopped
2 Tbsp	Oil
3 cloves	Crushed garlic
2 cans	Whole peeled tomatoes, 400g each (Main)
½ cup	White wine (Main)
2 Tbsp	Capers
½ cup	Kalamata olives, pitted
1 handful	Basil leaves
1 to taste	Sea salt and cracked black pepper

Gnocchi

1 kg	Agria potato (Main)
250 g	Flour
1	Free-range egg, yolk only
1 Tbsp	Parmesan cheese, finely grated
2 cups	Cheese, Mainland Egemont
1 pinch	Ground nutmeg

Directions

1. Heat pan to medium heat, add onion and garlic. Saute until soft and translucent for approximately 3 minutes. Do not brown.
2. Add white wine and raise to high heat to reduce wine to 2 tbsp. Add tomatoes and mash. Bring to the boil then reduce to a simmer.
3. Add capers, olives and ripped basil leaves. Simmer and reduce for 10-15 minutes to thicken to preferred consistency.
4. Gnocchi: Boil potatoes in skin in salted water until just cooked. Drain and peel whilst hot. Mash while warm.
5. Put a large pot of salted water on to boil.
6. Once mash is cooled, turn out on to a bench top or large board. Make a well in the middle, add egg yolk, egg, parmesan cheese, nutmeg and 100g of flour.
7. Slowly bind together with your hands. Add flour as you go until combined. You may not use all of the flour.
8. Lightly knead but don't overwork. Cut into quarters. On a floured board, lightly roll out each section to make long thin sausages.
9. Cut into 1 cm cubes. Place them in the boiling salted water to cook.
10. When they are ready the gnocchi will start to float. Remove immediately and refresh in icy cold water.
11. Place gnocchi into a baking dish and top with sauce. Cover with grated cheese. This can be stored in the refrigerator until ready to reheat.
12. Bake in 180 degC for 20 minutes or until heated right through.