Gnocchi-with-tomato-sauce

Homemade gnocchi with tomato and basil sauce

‘Youngsters can help roll out the dough into a sausage shape and cut it into pieces.'

By , 17 July 2018

(11 votes)

Homemade gnocchi with tomato and basil sauce
  • 30 Mins

  • Serves: 4

Nutritional Info
Each 356g serving contains
  • Energy

    1758KJ

    420KCAL

    21%
  • Fat

    3.9g

    low

    6%
  • Saturates

    1.8g

    low

    9%
  • Sugars

    8.2g

    low

    9%
  • Salt

    0.46g

    low

    8%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 494kJ/118kcal.
Ingredients
  • FOR THE GNOCCHI
  • 500g white potatoes, peeled and chopped
  • 250g plain flour
  • 1 medium egg
  • FOR THE SAUCE
  • ½tbsp unsalted butter
  • 1 small onion, finely chopped
  • 1clove garlic, crushed
  • 500g passata
  • ½tsp dried oregano
  • 5 fresh basil leaves
Method
  • Add the potatoes to a pan of boiling water. Cook for 8 mins, or until you can put a knife through them but they’re still a little firm. Drain and allow to cool.

  • While the potatoes are cooking, make the sauce. Melt the butter in a pan then fry the onion over a medium heat for 2-3 mins, until starting to soften but not browning.

  • Add the garlic and fry for 1 min. Add the passata and oregano, then simmer on a low heat for 10 mins.

  • Meanwhile, mash the potatoes then add them to a large bowl with the flour and egg. Mix well, then turn the dough out onto a floured surface.

  • Knead for a few mins, until the dough starts to get smoother.

  • Cut the dough into 4 equal-sized pieces. Roll each piece out with your hands into a long snake shape about 2cm thick. Cut each piece into pillow shapes 3cm in length.

  • Bring a large pan of water to the boil and add the gnocchi. Cook for 3-4 mins, until the gnocchi have all risen to the surface. Drain well.

  • To finish off the sauce, tear the basil leaves into pieces and add to the tomato mixture. Mix the gnocchi into the sauce and serve immediately.