Gnocci With Tomato Sauce

225 g/8 oz potato, boiled and mashed
1 egg
15 g/1/2 or flour
salt
freshly ground black pepper
20 g/3/4 or Edam cheese, grated, to serve
Tomato sauce:
1 tablespoon polyunsaturated vegetable oil
50 g/2 or onion, peeled and chopped
1 x 225 g/8 or can tomatoes
freshly chopped basil or parsley

Place the mashed potato in a bowl, add the egg, flour and seasoning and mix well. Mould into small walnut-sized balls and place in a sieve. Lower into a saucepan of boiling water and cook until the gnocchi rise to surface. Drain and keep warm.

Heat the oil in a saucepan and fry the onion gently until soft. Add the tomatoes with their juice, and salt and pepper to taste. Simmer until the liquid has reduced, then stir in the herbs. Pour the sauce over and sprinkle with cheese.

SERVES 1