Italian Gnocchi al Pomodoro

Ingredients

• For gnocchi: 800g floury potatoes (Maris Piper), 200g 00 flour, 1 egg, 1 tsp salt, pinch nutmeg
• For sauce: 1 can chopped tomatoes (San Marzano), 4 garlic cloves, 4 tbsp olive oil, big handful basil, salt, sugar pinch
• Grated parmesan

Instructions

1. Bake potatoes whole in skins at 200C for 1 hour; cool slightly; peel; mash thoroughly through a ricer.
2. Mix with egg, flour, salt and nutmeg; knead briefly to a soft dough — don't overwork.
3. Roll into long ropes; cut into pieces.
4. Press each piece against a fork to make ridges.
5. Cook in batches in salted boiling water — they float when done, 2 min.
6. Make sauce: cook garlic in olive oil briefly; add tomato, salt and a pinch of sugar; simmer 15 min; tear in basil.
7. Toss gnocchi with sauce.
8. Top with parmesan.

Serving suggestions

• Eat fresh.

Storage & reheating

Uncooked gnocchi freeze well.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions