Smokey Puttanesca with Stuffed Gnocchi with Spinach and three cheeses

Gnocchi
1.5 kilos potatoes
1 1/2 cup flour
3 egg yolks
salt and pepper
rice flour for dusting

1. Preheat oven to 200c. Place potatoes on a baking tray and place in oven for 35 minutes or until potatoes are cooked all the way through.

2. Place potatoes through a potato ricer. On a clean work surface add flour warm potatoes, eggs and season well. Combine mixture together into a ball. Try not to work to much. Set aside for later use.

Gnocchi Filling
500g cottage cheese
1 tsp crushed garlic
zest of 1/2 a lemon
juice of 1/2 lemon
2 cups baby spinach chopped
60g pecorino pepato Sicilian grated
1/3 cup grated pecorino
1/4 tbs pepper

SMOKEY PUTTANESCA SAUCE
1 tbs Olive oil
180g Salumi pancetta Affumicata diced
5 anchovies
1 red onion finely sliced
3 cloves of garlic
1/2 tbs capers
1 tbs pimenton
5 sprigs thyme
400g can Mutti chopped tomatoes
1/2 cup kalamata olives ( no pips) 
1/2 tsp dried oregano
1/2 tbs brown sugar
250ml ml water
salt and pepper

Nuts & Bolts

Gnocchi

1. Preheat oven to 200c. Place potatoes on a baking tray and place in oven for 35 minutes or until potatoes are cooked all the way through.

2. Place potatoes through a potato ricer. On a clean work surface add flour warm potatoes, eggs and season well. Combine mixture together into a ball. Try not to work to much. Set aside for later use.

Gnocchi Filling

1. Place all ingredients into a bowl and mix well.

2. Making gnocchi : portion ball of gnocchi into 5-6 portions. With one portion roll into a long sausage approx 25 cm long, then with. Rolling pin gently roll dough out to approx 2 inches wide.

3. Place 1 tsp of filling along dough leaving approximately a 1 1/2 cm gap between each tbs of filling, With a sharp knife cut dough in between filling, ready to fold over and seal before rolling into a ball. Once you have filled, sealed and rolled the gnocchi, using a gnocchi paddle, roll ball down the gnocchi paddle to make ridges in the gnocchi. Whilst doing this step DO NOT PIERCE THE GNOCCHI. Making sure you dust your hands and paddle with flour so gnocchi does not stick. Repeat until all dough and mixture has been used.

4 In a large pot add water, and salt bring to the boil. Whilst waiting for the water to boil make the tomato sauce.

SMOKEY PUTTANESCA SAUCE

1. In a frying pan on medium- high heat add oil and pancetta cook for 2 minutes.

2. Add anchovies, onion and garlic cook for 3 minutes. Add capers, tomatoes, pimenton, thyme, oregano, sugar, olives, water and season to taste. Reduce heat to low - medium and simmer for 20-25 minutes.

3. Back to the pot of boiling water : Cook gnocchi in batches. Add gnocchi to boiling water. Once gnocchi has risen to the top of the pot scoop out and place onto serving plates. Once all gnocchi has been cooked, poor a portion of sauce over the top of each plate of gnocchi. Garnish with shaved Parmesan.

Ready to serve.