Gnocchi with sauce recipe

I made Gnocchi again tonight (third effort since I came home) and this was the best version so far. I went back to being sparing with the flour and kneading gently. I guess it comes down to practice. It was velvety. I followed the recipe from my previous Gnocchi blog but I also incorporated a good handful of finely grated pecorino into the dough mixture. There really is no need to use a fancy ricer. Mashing for a couple of minutes is perfect. 

If you are interested I used a simple vegetable purée sauce. In a pan I sautéed 2 finely diced rashers of bacon, then added 2 diced celery sticks and 2 diced carrots with 1/4 tsp chilli powder. I am avoiding onion and garlic at the moment to make the sauce low fructose to cater for Kirsty's fructose malabsorption. I then added about 6 diced tomatoes, 2 diced zucchinis and a large diced red capsicum. I cooked this with only a splash of water, lid on, until soft. I then added a roughly chopped bunch of fresh basil, cooked for another 10 minutes and blended with my stick blender but not perfectly, some lumps are great.

When my gnocchi was cooked, I just added it to my pan of simmering sauce, tossed it through and sprinkled some finely grated pecorino cheese. If you are interested, check out the Gnocchi recipe 2 blogs earlier.