Gnocchi with tomato & parmesan

Recipe from: 7 july 2010

Ingredients 6
Servings 1
Minutes 15 mins


Serving Change
  • 2
    large mashing potatoes
  • 1
    egg yolk, beaten
  • Salt
  • 1
    pasta flour
  • Basil leaves
  • Grated parmesan


15 mins
Peel and cut the potatoes into chunks.

Steam until soft and leave to stand so that they are completely dry and cool when you work with them.

Using a ricer mash the potatoes.

Add the egg yolk and a generous pinch of salt and mix in.

Add 3/4 of the cup of flour and work in – you want to make a nice dough.

Add the rest of the flour if needed.

Roll the dough into sausage shapes.

Cut into bite size portions and press down on each bite with a fork.

Dust with flour.

To cook:

Bring a large pot of water to the boil.

Add a generous portion of salt to make the water seawater salty.

Add the gnocchi and as soon as they come to the surface remove from the water.

They can now be fried in butter or prepared as per the photo.

Preheat the oven to 180° Celsius.

Prepare the tomato sauce.

Place the gnocchi into an oven proof dish.

Drench with the tomato sauce.

Layer on basil leaves and cover with grated parmesan.

Bake for 20 – 25 minutes until the parmesan is nice and crispy.

For more of Lavender & Limes recipes click here...

Read more on: bake  |  sauté publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.