Gluten Free Gnocchi in a spicy tomato sauce

This is my own recipe. It takes 20 minutes to prepare and 1 hour to cook. The ingredients I used are:

• 1kg potatoes, boiled and mashed

• 500g gluten free flour

• 3 eggs

• 600g red vine tomatoes, roughly chopped

• 1 large onion, diced

• 3 garlic cloves, finely chopped

• 2 green chillies, chopped

• 1 tbsp tomato purée

• 1 tbsp balsamic vinegar

• 1 tbsp olive oil

• Water

• Salt

• Handful of fresh basil, chopped

Making the gnocchi:

1. Add the mashed potato to a bowl and gradually add 300g flour. Mix well.

2. Add the three eggs in, mix well until sticky. Then add the remaining flour to combine everything. Knead well and let it rest for 10 minutes.

3. Cut the dough into four equal parts. Roll each part into a log and then cut the log into small pieces of about 2-3cm.

4. Add water to a saucepan and let it come to a boil. Gently toss the pieces into the pan and let them cook for 3-4 minutes.

5. Transfer into a different bowl and set aside.

Making the sauce:

1. Add olive oil to a pan and toss the onions in and let them cook for 15-20 minutes until translucent.

2. Add the garlic in followed by the green chillies and let them cook for 5 minutes.

3. Toss the tomatoes in with a splash of water. Season with salt, mix and let it cook for 30 minutes, stirring occasionally.

4. Add the tomato purée followed by the balsamic vinegar and let it cook for another 5 minutes.

5. Toss the basil in and let it simmer for 15 minutes, adding a splash of water as required.

6. Once the sauce has thickened, toss the gnocchi in and let it cook for 2 minutes.

7. Serve a generous portion and garnish with fresh basil. Enjoy!