Potato gnocchi with roasted tomato sauce

We're all encouraged by health professionals to enjoy more vegetables - at least five servings a day. However, several younger members of my family screw up their noses at asparagus and broccoli. The trick is to disguise veges in terrific tasting dishes that have aesthetic appeal. The five or more servings advocated for healthy eating, can include fruits. A serving is the amount that will generally fit into the palm of your hand. As a guide, half a cup of cooked vegetables (50-80g) is one serving.

With fruit, one serving is equivalent to one banana, apple, pear or orange or two small apricots or plums, half a cup of fresh fruit salad or half a cup of stewed fruit.

Roasted tomato sauce

1 ½ kgs	Tomatoes, halved (Main)
4 cloves	Garlic
4 sprigs	Thyme
1 sprig	Rosemary
2 Tbsp	Olive oil

Gnocchi

500 g	Floury potatoes (Main)
1 cup	Flour
1	Egg, lightly beaten
2 Tbsp	Olive oil

Directions

1. To make roasted tomato sauce, preheat oven to 180C. Place all ingredients in a large roasting pan. Roast for about 45 minutes or until tomatoes are soft and pulpy and starting to caramelise. Cool a little, then puree in a blender and pass through a sieve. Reheat when required. Makes about 2 & 1/2 cups.
2. Meanwhile, prepare the gnocchi. Peel and chop potatoes. Boil in salted water, until soft. Drain well and mash.
3. Beat flour and egg into potato in the saucepan. Mix until a soft dough forms. Add a little more flour if too soft. Knead until smooth and sticking together. This could take up to 5 minutes.
4. Divide dough into four. Roll out on a lightly floured bench to form long skinny sausages, about 2cm in diameter. Cut into 2cm-long pieces. The tops can be indented with a fork.
5. Bring a large saucepan of salted water to the boil. Gently poach gnocchi in batches until they rise to the surface.
6. Drain and drizzle with a little olive oil to prevent sticking. Serve topped with roasted tomato sauce.
7. Great finished with freshly ground black pepper, basil and parmesan.