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The chefs are inspired by the taste of Italy in episode 10 of Perfect.
For the gnocchi: cook the potatoes in a large saucepan of boiling salted water for 20 minutes, or until very soft. Drain through a colander and leave for a few minutes to allow the excess moisture to steam off.
Mash until very smooth (a mouli-legumes or potato ricer is best for this), making sure there are no lumps, then place in a large mixing bowl and leave to cool.
When the potato is cold, mix in the flour then beat in the egg yolks to form a soft dough. Divide the dough into six pieces and roll each piece into a long 'sausage' about 2cm in diameter.
Cut each 'sausage' into 2cm lengths and place on a floured board. Slightly flatten each piece with the back of a fork, leaving fork marks on one side. Bring a large pan of generously salted water to the boil.
Tip the gnocchi into the pan of boiling water and cook for 2-3 minutes, until they float to the top. Remove with a slotted spoon
For the sauce. Heat the olive oil in a heavy-based saucepan, stir in the sliced garlic and cook for 1 minute.
Drain the tomatoes from their juice, then tip the tomatoes into the pan and cook for about 10 minutes until thickened and saucy, breaking down the tomatoes with a wooded spoon as they simmer.
Rip up the basil and stir into the sauce. Season with salt and freshly ground black pepper
Toss the gnocchi on the sauce and serve with the mozzarella chopped up on top and a few basil leaves
Do not over mix the ingredients. The more you mix the tougher and more solid the gnocchi will become rather than light and fluffy pillows.
Leave the potato to cool before adding the egg yolks; otherwise it will start cooking rather than binding the potato and flour.
Marking one side of the slightly flattened gnocchi with the back of a fork gives them a more professional finish.
Try flavouring other ingredients such as parmesan or spinach. Make sure to wring out the spinach well first.
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