Potato gnocchi

Step 1

Preheat oven to 200°C/180°C fan-forced. Place salt in centre of large baking tray. Place potatoes on top. Bake for 1 hour and 30 minutes or until tender. Set aside for 10 minutes to cool.

Step 2

Line baking tray with baking paper. Remove and discard skin from potatoes. Using a potato ricer, process potato flesh into a large bowl (see note 2). Set aside to cool for 10 minutes.

Step 3

Add sea salt, yolks and flour to potato. Using a wooden spoon, stir to combine. Turn dough onto a well-floured surface. Knead gently until smooth. Divide into 4 portions. Roll 1 portion into a 30cmlong log. Using a lightly floured knife, cut into 2cm pieces. Using a lightly floured fork, press each piece to make an indentation. Place on prepared tray. Cover with a clean tea towel. Repeat with remaining portions.

Step 4

Make creamy semi-dried tomato sauce: Heat oil in a frying pan over medium heat. Add leek and garlic. Cook, stirring, for 3 to 4 minutes or until softened. Add tomato. Stir to combine. Add wine. Cook for 3 minutes or until almost evaporated. Add cream. Cook, stirring, for 3 to 4 minutes or until heated through (don't boil). Add spinach and cheese. Cook, stirring, for 1 to 2 minutes or until spinach has just wilted. Season with salt and pepper.

Step 5

Bring a large saucepan of salted water to the boil over high heat. Add one-third of the gnocchi. Cook for 2 to 3 minutes or until gnocchi rises to surface. Using a slotted spoon, transfer to a large bowl. Cover to keep warm. Repeat with remaining gnocchi. Gently stir in sauce. Serve topped with parmesan.