Gnocchi with salsa.

S4

800g potatoes
160g plain flour
15ml sea salt
15ml chopped basil
15ml chopped parsley
1 large egg, beaten
60ml olive oil
50g butter

salsa:
6 plum tomatoes
1 red onion
1 spring onion, chopped
juice of one lime, or to taste
15ml olive oil
some nice dosage of bushmans fire or other hot chili sauce
15ml chopped coriander
15ml chopped basil
s&p

Set oven to 180c. Bake the potatos without oil for 1 hour or until easily pierced with a skewer. remove and let cool for 10 min. Then peel and mash. Wait for it to cool.
Mix the flour and salt into the potatoes, then add basil and parsley. Follow by adding the egg half upon half until the dough is smooth. DO NOT USE ALL THE EGG IF IT IS NOT NEEDED.
Put a pan with water on the stove, salt when boiling. Get a bowl with iced water ready.
Then roll the dough into 6-8 balls, then roll it out into sausages about 30cm long. Cut the dough into 3-4 cm long bits.
Cook in batches for about 3 min, or until the gnocchi float to the surface. remove from the pan, chill in iced water for 1 min then dry on kitchen paper.
Score the tomatoes on the top then settle in a pan with boiling water for 45 sec, remove and put in cold water for 30 sec. Then remove the skin, slice open and remove the seeds. Chop the tomatoes and mix with the other salsa ingredients and place in a serving bowl.
Once the salsa is done, heat a saute pan till hot. Add 30ml olive oil and 25g butter. Saute the gnocchi in batches until golden (about 3-4 min) then serve while hot on a bed of salsa with some extra basil.

drink: black label