Gnocchi with a Quick Puttanesca Sauce

For the Gnocchi: 
Ingredients:
2lb baking potatoes (1 used 6 x medium sized potatoes)
1 medium egg
4 oz plain flour
+ extra flour for rolling out and sprinkling over 

Method: 
Wash the potatoes, pierce the skins and bake in the oven for about 1 - 1 1/2 hours until the insides are soft
Leave the potatoes to go cold and then cut in half and scoop out the cooked potato flesh
Put the potato through a potato ricer (or mash very well) and then place into a large bowl
Add in the egg and mix
Sprinkle the flour over the top of the potato and mix together
The mixture should now come together as a soft dough
Sprinkle a small amount of flour over the top and cut into quarters
Roll out each of the quarters into a long thin sausage - a lot of flour will be needed on the surface so that the dough does not stick
Cut the lengths of dough into small equal length dumplings - about 1 - 1 1/2 cm and again sprinkle them with a bit more flour so that they do not stick together

To cook the gnocchi, bring a large pan of lightly salted water to the boil
Gently lower in the gnocchi (knock off any excess flour before placing in the water)
Bring the water back to a light boil
The gnocchi will take about 2 - 4 minutes to cook (the dumplings will rise to the top of the water when they are done)


Quick Puttanesca Sauce:
Ingredients: 
I tin chopped tomatoes
1 red chilli - chopped
1 clove of garlic - crushed
2 tbsp sliced black olives
1 tbsp capers 

Method: 
Put all ingredients into a small pan and bring up to the boil
Simmer for a couple of minutes 

Serves 2 - 3 people as a main course, would serve 4 as a starter

I left the gnocchi in the fridge for a few hours before cooking. 

After I had scooped the potato from the skins I cut the skins in half again (so now they are in quarters) and returned them to a hot oven for about 10 minutes to warm and crisp up and served them as a snack with pesto mayonnaise.