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Gnocchi and tomato sauce

Recipe from: 4 October 2010

Ingredients 12
Servings 4
Time 20 mins


  • 1
    baking potatoes
  • 1
  • 1/2
    baking powder
  • 1
    egg white
  • 1 1/2
    cake flour
  • Sauce:
  • Onion, chopped
  • 1
    chopped tomatoes
  • Punnet Rosa tomatoes
  • Fresh basil
  • Sugar
  • Seasoning


10 mins
First bake the potatoes and then press through a potato ricer.
Place in a large bowl with the salt, baking powder and egg white.
Add the flour a little at a time and mix with your hands until it forms a dough. Knead for a couple of minutes until smooth.
Take a piece of dough and roll it into a rope about as thick as your index finger, chop into 2.5cm (one inch) pieces.
Boil them in batches, they are ready 2 minutes after they have floated to the surface.
Make a tomato sauce using sautéed onions,a tin of chopped tomatoes, a punnet of fresh Rosa tomatoes, fresh basil, sugar and seasoning.

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Read more on: starch  |  sauté

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