- 1kg medium floury potatoes
- 1 bunch silverbeet, thick stems removed
- 1 tsp salt
- 1 pinch ground nutmeg
- 275g (2 cups) plain flour, plus extra for dusting
- 40g (1/4 cup) silken tofu
- 1 tbsp olive oil
- 1 small zucchini, halved, sliced
- 1 garlic clove, minced
- 225g (1 cup) passata
- 200g (1 1/3 cups) cherry tomatoes, halved
- 1 pinch sugar
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1 handful flat-leaf parsley, leaves only, chopped, to serve
- White sesame seeds, to serve
Leaving the potatoes whole and unpeeled, cook in a large saucepan of boiling, salted water for around 25-30 min until tender.
Drain potatoes and leave to cool a little. Meanwhile, steam the silverbeet leaves in a covered steaming basket set over a half-filled saucepan of simmering water for about 2-3 minutes or until wilted.
Drain the silverbeet in a colander. Once cool enough to handle, press the leaves against the sides of the colander to extract as much liquid as possible. Pat dry with kitchen paper and chop. Set aside until needed.
Once the potatoes are cool enough to handle, peel and mash. Place the potato mixture on a work surface and sprinkle over the salt and nutmeg.
Sprinkle over the flour, add the tofu and work into a smooth dough with your hands. Once it starts to come together, incorporate the silverbeet into the dough until evenly distributed.
Working on a lightly floured surface, take about one-third of the mixture and roll into a sausage shape roughly as thick as your finger. Cut 2.5 cm (1-inch) pieces from it and press a pattern into each one using the tines of a fork.
Divide the remaining dough in half and repeat the process for rolling and cutting the gnocchi. Cover loosely and leave to rest until ready to cook.
To make the sauce, heat the olive oil in a frying pan set over a medium heat until hot. Add the zucchini, garlic and a pinch of salt, sautéing for about 3-4 minutes or until the zucchini is softened.
Stir in the passata, tomatoes, sugar, dried herbs and a splash of water. Bring to a simmer and then reduce to a low heat, cooking for about 5-7 minutes or until slightly thickened. Season to taste, then cover and set aside.
In a large frying pan, heat a generous drizzle of olive oil over a moderate heat until hot. Working in batches, add the gnocchi to the pan and sauté for about 3-4 minutes or until golden.
To serve, divide gnocchi between bowls and serve with the sauce on the side. Garnish with a sprinkle of chopped parsley and sesame seeds.