This delicious sausage and tomato sauce mixed with homemade gnocchi is perfect for whipping up a delicious, comforting dinner. Mixed with spinach, fresh basil and mozzarella to produce a classic home cooked dinner in no time. This recipe was created by Zars Kitchen, @zarskitchen. The gnocchi was made using our Eppicotispai Pasta Starter Kit - the perfect set for anyone looking to start making their own fresh pasta from home. 

Watch our youtube video for a step by step tutorial!

Ingredients:

Gnocchi:

• 1.5kg russet or Maris Piper Potatoes
• 350g plain flour
• Semolina for dusting trays

Nduja Sauce:

• Olive oil
• 1 onion, finely chopped
• 8 garlic cloves, crushed
• 200g nduja
• 800g tinned chopped tomatoes
• 240ml stock
• 1 tbsp balsamic vinegar
  
• Sea salt
• Black pepper
• 900g fresh gnocchi 
• 200g spinach, shredded
• Small bunch of basil, torn
• 250g fresh mozzarella, torn

Method

Gnocchi:

1. Wash the potatoes  without peeling them and place them in a saucepan covered with cold water, bring to a boil.
2. Bring to a boil and continue to cook for 20 minutes after water has boiled, then dust your work surface with flour.
3. While the potatoes are still hot, mash them with a potato ricer, then lay the mashed potatoes out on a large surface and sift the flour over the top of the potatoes.
4. Work the flour into the potato until it becomes soft and pliable, if you feel the dough is too soft just add more flour.
5. Roll out the dough into logs about 2 cm thick and cut them into small pieces. Using a gnocchi stripper place flatten each piece onto the board and roll with your thumb to create the shape with ridges (watch the youtube video above for the process).
6. Arrange the gnocchi on a tray dusted with semolina, cover with a damp cloth until ready to use

For the sauce:

1. Heat the olive oil in a large saucepan over medium heat and sauté the onion until translucent. Add the garlic and sauté for another minute. 
2. Add the Nduja, stirring to break it up until it melts with the heat
3. Tip in the tinned tomatoes, stock and balsamic vinegar, season with sea salt and freshly ground black pepper, stir to combine and bring the sauce to a boil. 
4. Reduce the heat to low and simmer for about 30 minutes until the flavours develop. 
5. Add the fresh Gnocchi and the spinach directly into the sauce and cook for 2 minutes. Adjust salt and pepper to your liking. 
6. Stir in the torn basil then remove into an oven proof serving dish. Dot with the torn mozzarella and grill for 3 minutes, or until the cheese is melted and golden.

Enjoy!