Potato Gnocchi Tomato Sauce

(SERVES 4)

• 450 g/1 1b potatoes, cut into small pieces
• Salt and freshly ground black pepper
• 1.5 ml/ ¼ tsp grated nutmeg
• 100 g/4 oz/1 cup plain (all-purpose) flour
• 1 egg, beaten
• 10 ml/2 tsp low-fat spread, melted
• 300 ml/ ½ pt/ 1 ¼ cups passata (sieved tomatoes)
• 15 ml/1 tbsp shopped basil
• Garlic salt
• 30 ml/2 tbsp grated Parmesan cheese

Boil the potatoes in lightly salted water for 10 minutes or until tender. Drain thoroughly, mash, then pass through a coarse sieve (strainer) into a bowl. Add a little salt and pepper the nutmeg and flour. Mix well. Add the egg and mix to form a firm dough. Turn out on to a lightly floured surface and knead gently. Shape into 24 balls. Brush a shallow serving dish with a little of the low-fat spread. Bring a large pan of water to the boil. Add the gnocchi a few at a time and cook for 5 minutes. They will rise to the surface when cooked. Remove from the pan with a draining spoon and place in the dish. Keep warm while cooking the remainder. Meanwhile, heat the passata with the basil and season to taste with garlic salt and pepper. When all the gnocchi are cooked and in the dish, drizzle with the remaining low-fat spread. Pour the warmed passata over and sprinkle with Parmesan. Serve straight away.