Gnocchi with Prawns and Tomato Sauce

A lovely summer dish for a garden dinner.

What you need:

For the gnocchi

• 2 large potatoes, peeled
• 200g plain flour

For the sauce

• 1 shallot, finely chopped
• 2 tbsp tomato sauce
• ½ garlic clove, crushed
• 1 tbsp tomato purée
• 2 tbsp olive oil
• 2 tbsp caster sugar
• 1 tbsp red wine vinegar
• 50ml hot water
• 1/2 bell pepper, chopped
• salt and freshly ground black pepper
• 120g prawns, cooked and peeled
• handful of basil leaves, to garnish

How to prepare it:

1. For the gnocchi, place the whole potatoes into a saucepan with plenty of water and bring to the boil. Simmer for 20-25 minutes or until tender.
2. Remove from the water and peel the skins off while still warm.
3. Place the potato flesh into a bowl and mash until smooth.
4. Add half of the flour and gently work into the potato. Gently mix then add the remaining flour and gently mix to form a dough.
5. Roll out the dough onto a clean, floured surface to form a sausage-shape with a diameter of about 2cm/0.5inch and cut into 2cm/0.5inch pieces.
6. Bring a large pan of salted water to the boil and drop in the gnocchi. Remove the gnocchi with a slotted spoon when they float to the surface.
7. Refresh in a bowl of iced water, drain well and place onto abaking tray to dry.
8. Place all of the ingredients, except the prawns, basil and spaghetti, into a deep saucepan over a medium heat, season with salt and freshly ground black peper and simmer for four minutes.
9. Transfer the tomato sauce into a food processor and blend until smooth. Return to the pan and simmer until the sauce reduces, about four minutes.
10. To serve, add the prawns and basil and stir through. Add the spaghetti and stir through again and transfer to a serving plate.