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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
Metric Cups Imperial
- 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
- Cook the potatoes in salted boiling water until tender, drain and mash, trying to make sure the potatoes are as lump-free as possible.
- 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.
- 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.
- Bring a pan of salted water to the boil.
- 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.
- Cook the gnocchi in the boiling water until they rise to the surface, then drain.
- Mix the gnocchi with the tomato sauce then tip into an oven-proof dish.
- Top with sliced mozzarella and pop under the grill to melt the cheese.
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