INGREDIENTS                                                                    

• 1k Sebago potato

• 1kg Marinara mix

• 1 egg

• 150g 00 flour

• ¼ bunch parsley

• 1 jar HFM tomato sauce

• 1 onion

• 4 garlic cloves

• 50g butter

• 2 red bird eye chilli

• 1 lemon

• 200g Silverbeet

METHOD

1. Wash the potatoes and place them in a large pot. Cover the potatoes with water, add 1 tbsp of salt and bring to a boil on medium to high heat. Cook for 30 to 40 minutes (depending on the size) until the potatoes are soft. Drain and let them cool for approx. 10 minutes. Once cooled, peel the potatoes and mash using a moulin or potato masher.

2. Whisk the egg and make a well in the centre of the potato mash. Sift half of the flour and gently start mixing with washed hands, add the other half of flour and mix well until soft dough forms.

3. Take ¼ of the gnocchi mix and roll it out into a long thin snake shape, then cut across into approx. 2 cm long pieces. Place them on a tray, dusted with flour, and cover with a tea towel. Repeat until all the gnocchi dough is used up. Bring a large pot with salted water to the boil to cook the gnocchi.

4. In a large frying pan, on high heat, drizzle olive oil and sauté the seafood for approx. 5min until just cooked. Add the tomato sauce and half of the same jar of water (the mixture should be quite runny) bring to the boil, add the butter and check to season.

5. Finely chop the silverbeet and add to the sauce. Finely chop the chilli and add to the sauce.

6. Place the gnocchi into the boiling water and cook until they come up to surface (do this in batches) and add to the sauce.

7. Squeeze the juice of half a lemon and serve hot.