Spanish Sauced (Salbitxada) Gnocchi

• 3 medium (800g) Desiree potatoes
• 125g block PHILADELPHIA Cream Cheese, softened
• 1/2 cup (60g) plain flour
• 1 egg
• salt and pepper, to taste
• Salbitxada Sauce
• 425g can crushed tomatoes
• 1/4 cup sour cream
• 1/4 cup blanched almonds, toasted
• 2 bull eye's chilli, seeds removed and finely chopped
• 4 cloves garlic, finely chopped
• 1 tablespoon finely chopped parsley
• 2 tablespoons olive oil
• 1 tablespoon red or white wine vinegar
• 1 teaspoon smoked paprika
• 1 teaspoon sugar
• salt and pepper, to taste

1. With the skin on, steam the potatoes whole until well cooked.
2. Mash the peeled, cooked potatoes with the Philly*, flour, egg, salt, and pepper.
3. Roll the potato mixture into 1cm tubes and cut each into 2cm lengths (lightly roll in extra flour if sticky).
4. Gently flatten each gnocchi with a fork.
5. Set aside.
6. In a food processor, combine tomatoes, sour cream, almonds, chillis, garlic, parsley, olive oil, wine vinegar, paprika, sugar and salt & pepper until almost smooth.
7. Warm sauce in a saucepan.
8. Bring a large saucepan of salted water to the boil.
9. Drop gnocchi (about 12 at a time) into the saucepan.
10. When gnocchi float to the top, cook a further 30 seconds.
11. Serve hot with sauce.

potatoes, cream cheese, flour, egg, salt, salbitxada sauce, tomatoes, sour cream, blanched almonds, garlic, parsley, olive oil, red, paprika, sugar, salt

Taken from www.kraftrecipes.com/recipes/spanish-sauced-salbitxada-gnocchi-103634.aspx (may not work)