Home Made Gnocchi
This is a favourite in my house, with fresh tomato and basil sauce, filling but still light, warming in winter and fresh enough as a Summer meal as well. Mix it up and use Sweet Potato, or Pumpkin, or a mix of all three, great with a Parmesan and basil pesto too.
- 2 potatoes, peeled
- 2 cups (250g) plain flour (Gluten Free Optional)
- 1 egg (egg substitute can work too)
Preparation : 30min › Cook : 30min › Ready in : 1hour
- Bring a large saucepan of water to the boil. Cook potatoes until tender but still firm; about 15 minutes. Drain, cool and mash until smooth.
- Combine mashed potato, flour and egg in a large bowl.
- Knead the dough until it forms a ball. Cut the dough into quarters then working with one piece at a time on a floured surface roll into a snake about 1 1/2cm thick. Cut lengths into 1cm pieces.
- Bring a large saucepan of lightly salted water to a boil. Cook the gnocchi in batches for 3 to 5 minutes or until gnocchi float to the top then cook further 1 minute. Remove with a slotted spoon, drain well and serve with your favourite gnocchi sauce.
Sauce – Tomato and Basil
- 1 large tin of tomato pieces
- (80 ml) olive oil
- 2 cloves garlic, peeled, sliced finely or chopped
- 1 ½ tsp salt
- 1 handful basil leaves and thyme (optional), torn
- freshly ground black pepper or chopped parsley, to taste
Lightly fry the garlic in a saucepan with olive oil, then add the tomatoes and basil leaves, season to taste with black pepper and/or chilli flakes. Simmer for a few minutes and then pour over freshly served gnocchi.
For a chunkier sauce roughly chop tomatoes (or buy crushed tomatoes) and heat in a saucepan