Gnocchi with Tomato and Basil Recipe

Prep in:
20 mins
Cook in:
20 mins
Serves:
2
Per Serving %RI
Energy (Kcal) 508 25%
Energy (KJ) 2130 25%
Fat 19.1g 27%
Saturated Fat 9.6g 48%
Total Sugars 12.7g 14%
Salt 0.7g 11%

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 milled 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 2 and then roll each into a sausage shape. Cut the dough into 2cm pieces and using the back of a fork press gently each gnocchi to give an authentic look.

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 milled pepper. Stir in the basil.

Cook the gnocchi in the boiling water until they rise to the surface, 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, serve with crisp salad.

Ingredients

200g Fluffy potatoes such as Roosters, peeled and cubed

75g plain flour

Salt and milled pepper

1tbsp olive oil

1 onion, finely chopped

3 garlic cloves, crushed

1 tin of chopped tomatoes (or fresh chopped tomatoes)

10 basil leaves, chopped

1 mozzarella ball (125g)

200g Fluffy potatoes such as Roosters, peeled and cubed 75g plain flour Salt and milled pepper 1tbsp olive oil 1 onion, finely chopped 3 garlic cloves, crushed 1 tin of chopped tomatoes (or fresh chopped tomatoes) 10 basil leaves, chopped 1 mozzarella ball (125g)

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