Making the Sauce

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6 -7 slices prosciutto chopped small pieces
3 cloves Garlic
1 onion
2 cans chopped tomatoes
15g olive oil
15g raw sugar
Few Sprigs of Fresh Basil around 15-20 Leaves Chopped Finely Place leaves on top of each other and cut – much easier

Place Onion and Garlic and chop for a few seconds speed 6

Add Oil and cook for 2 and half minutes speed 2 at 100 degrees.

Add Prosciutto

Add in 2 Cans of Chopped Tomatoes , Fresh Chopped Basil and Sugar. Cook at 100 degrees reverse Speed 2 for 8 and half minutes.

Set aside

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Making the Gnocchi

You will need around 850 g of Potatoes, I had 2 very large red skinned ones and one smaller potato.
Boil these in a large pot of salted water for around 45 minutes

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Using a glove (because they are HOT) skin them using a sharp knife

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Put through a potato Ricer ( these are brilliant, the Thermomix will make  them too mushy in my opinion) They are such a great price too and you can purchase one at 10% off through Thermoblitz at Globe Importers. If you don’t have one you can push through a potato Masher

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You will need approximately 100g of plain flour , one egg yolk and a pinch of salt

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Mix in the Thermomix for about 30 secs on Knead , scrape down with spatula and repeat for around 45secs to 1 minute.

Tip out onto floured side and gently knead into shape with hands Make sure you have plenty of flour on the side and your hands

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Roll into shape a large roll and then divide off sections to work with in making the Gnocchi

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Roll each section into a small long roll like so

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Divide small roll into little sections and then press down on the Gnocchi Board ( or Use the back of a fork) This is so the sauce will sit in the grooves – making the Gnocchi even yummier.

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Lay the made Gnocchi onto a lined and floured tray until ready to cook

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Bring a Pot of salted water to the boil and put Gnocchi in batches (so as not to overcrowd them) until they float to the surface (meaning they are cooked)

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If you like you can add your sauce to a pan and drop the Cooked Gnocchi into it to help absorb the sauce. Otherwise you can just spoon your sauce into bowls with Gnocchi

Then finely grate ( I use a Microplaner) Parmesan or as pictured here Pecorino cheese across the top (as much or as little as you like)

Thanks to Silvia Colloca Made in Italy for inspiration to making Gnocchi < This recipe link is for her Zucchini $ Pecorino Sauce