Bacon & tomato gnocchi

Warm and delicious.



  • Olive oil
  • semolina flour
  • 1 diced onion
  • 1 tin whole tomatoes
  • 5
    sweet basil
  • 1/2 pack cubed bacon
  • salt & pepper to taste
  • c
    Cake flour
  • 3 Medium potatoes
  • 1 egg yolk
  • 15
    sugar or to taste


For the gnocchi peel the potatoes and cook untl soft. I normally just cook them in the microwave with a little water and salt.
The less water you use, the less flour you will need to form the dough.
Mash the potatoes and add the egg yolk.
Add the cake flour to form a firm dough that will be easy to handle and roll into pieces.
Roll the dough into 2cm thick long pieces. Cut these long strings up into 2cm pieces. Place in a bowl or plate and dust with semolina flour. (optional)
Place the fresh gnocchi in the freezer to set. (you can work on the sauce so long)

Bring water and a little salt to boil. Carefully add the gnocchi pieces and boil unil the pieces float to the top. Drain in a collander. Handle very carefully as the cooked gnocchi is very delicate.
Heat enough olive oil in a frying pan to cover the bottom. Carefully add the gnocchi pieces and fry till light brown.

Fry the onion in olive oil until brown, add the bacon and fry till crispy.
Add the tomatoes, basil, sugar and salt and pepper and allow to simmer for a few minutes.

Dish up the gnocchi and sauce and finish off with a cheese of your choice.


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