66 These traditional potato gnocchi are prepared and cooked with FullSteam. A great dish served as an entree, vegetarian main dish or accompaniment with winter roast meats. Oven setting: FullSteam and CircoRoasting METHOD Place the whole potatoes on the solid stainless steel tray. Select FullSteam 100°C Serves: 4 as main or 6 as entree and steam potatoes for 30 minutes. Check the potatoes are cooked by inserting Preparation time: 1 hour a knife into the potatoes. Allow the potatoes to cool for 10 minutes before Cooking time: 30 minutes continuing. Level of difficulty: Medium Start the tomato sauce while potatoes are cooling. Preheat oven on CircoRoasting to 190°C. Line the multipurpose pan with baking paper. Place the tomatoes and INGREDIENTS garlic in the pan and sprinkle with sugar and vinegar. Add butter, oil, salt and 5 medium potatoes, cleaned and left whole, unpeeled pepper and toss to combine. Place pan on shelf level 3 and roast for about 20 50g finely grated parmesan cheese minutes. When ready to serve stir through basil leaves. Taste the sauce and add 1 egg more sugar, salt and pepper if desired. 1 tsp salt Cut the potatoes in half and remove the potato flesh, mash the potato or put 1 cup plain flour through a ricer or mouli. Add the parmesan, egg, salt and plain flour and gently press and squeeze mixture together to make a soft dough. Turn out dough on to TOMATO SAUCE a lightly floured bench and divide into four. Roll each piece into a long sausage 250g cherry tomatoes, halved approx 1cm diameter. Cut sausages into 3cm long pieces. 500g trussed tomatoes, stemmed and quartered Line the large perforated stainless steel tray with baking paper. Place the gnocchi 4 cloves garlic, finely sliced on the baking paper without them touching. Use small perforated stainless steel 2 tsp caster sugar tray also if required. Preheat oven on FullSteam to 100°C. Cook gnocchi for 10– 1 tbsp balsamic vinegar 12 minutes. 1 tbsp butter, cut into pieces Toss the gnocchi through the roasted tomatoes and basil. Serve with extra 3 tbsp olive oil parmesan cheese and crusty bread. Salt and black pepper, to taste ½ cup basil leaves, roughly chopped Extra grated parmesan cheese to serve NOTE Steaming the potatoes whole ensures the potatoes do not get waterlogged. The wetter the potato, the more flour required and flour makes the gnocchi heavy and chewy. Gently combine the gnocchi ingredients to keep them light and fluffy. THE NEFF AUSTRALIA COOKBOOK MAINS