Gnocchi tomato and basil recipe

Gnocchi tomato and basil recipe

Make a classic Italian dish at home with this simple-to-follow gnocchi recipe. Serve with a crisp salad a crusty bread to mop up the sauce.

Ingredients

  • 200 g Maris piper/Rooster potatoes, peeled and cubed
  • 75 g plain flour
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, crushed
  • 1 tin of chopped tomatoes (or fresh chopped tomatoes)
  • 10 basil leaves, chopped
  • 125 g mozzarella
  • 7.1 oz Maris piper/Rooster potatoes, peeled and cubed
  • 2.6 oz plain flour
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, crushed
  • 1 tin of chopped tomatoes (or fresh chopped tomatoes)
  • 10 basil leaves, chopped
  • 4.4 oz mozzarella
  • 7.1 oz Maris piper/Rooster potatoes, peeled and cubed
  • 2.6 oz plain flour
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, crushed
  • 1 tin of chopped tomatoes (or fresh chopped tomatoes)
  • 10 basil leaves, chopped
  • 4.4 oz mozzarella

Details

  • Cuisine: Italian
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 25 mins
  • Cooking Time: 20 mins
  • Serves: 2

Step-by-step

  1. Cook the potatoes in salted boiling water until tender, drain and mash, trying to make sure the potatoes are as lump-free as possible.
  2. Place the mash into a bowl, season with salt and black pepper, add the flour and using a fork bring the mixture together to form a dough. Knead for a couple of minutes.
  3. Split the dough into two and then roll each into a sausage shape. Cut the dough into 2cm pieces and using the back of a fork gently press each gnocchi.
  4. Bring a pan of salted water to the boil.
  5. Meanwhile for the sauce, simply fry the onion and garlic in the olive oil over a low heat until soft, add the tinned tomatoes and season with a little salt and pepper. Stir in the basil.
  6. Cook the gnocchi in the boiling water until they rise to the surface, then drain.
  7. Mix the gnocchi with the tomato sauce then tip into an oven-proof dish.
  8. Top with sliced mozzarella and pop under the grill to melt the cheese.

This recipe was created as part of the ‘Potatoes: More Than a Bit On The Side’ campaign. See more at www.lovepotatoes.co.uk.

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Semolina gnocchi with sage butter

Cheat's ricotta, spinach and mint gnocchi 

Roast chicken with truffled gnocchi

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