Homemade Gnocchi with Fresh Tomato Basil Sauce
Hand-formed potato gnocchi cut from riced potatoes, egg, and flour, then finished with garlic olive oil in a pan.
- 500 g floury potatoes
- 120 g plain flour
- 1 whole free range egg
- 400 g cherry tomatoes
- 3 whole garlic cloves
- 20 g fresh basil
- 60 g parmesan cheese
- 60 ml extra virgin olive oil
- 1 tsp sea salt
- 1 tsp black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Boil whole potatoes in salted water for 20-25 minutes until tender. Drain and cool slightly.
- Step 2
Peel potatoes and pass through a potato ricer or fine sieve onto a clean work surface.
- Step 3
Make a well in the potato, add beaten egg and half the flour. Gently work together to form a soft dough.
- Step 4
Gradually add remaining flour until dough is smooth but not sticky. Divide into 4 portions.
- Step 5
Roll each portion into a 2cm thick rope, then cut into 2cm pieces. Roll each piece over a fork to create ridges.
- Step 6
Heat olive oil in a large pan over medium heat. Add sliced garlic and cook for 1 minute until fragrant.
- Step 7
Add halved cherry tomatoes to pan, season with salt and pepper. Cook for 8-10 minutes until tomatoes break down.
- Step 8
Bring a large pot of salted water to boil. Add gnocchi in batches - they're ready when they float to surface (2-3 minutes).
- Step 9
Transfer cooked gnocchi directly to tomato sauce using a slotted spoon. Toss gently to combine.
- Step 10
Remove from heat, stir in torn basil leaves and half the grated parmesan.
- Step 11
Serve immediately with remaining parmesan and extra basil leaves.
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