Find your recipes and restaurants here

Gnocchi with tomato and basil

Recipe from: 4 May 2012
gnocchi in tomato sauce

Ingredients 15
Servings 4
Time 00:10


  • 800
    potatoes - about 5
  • 200
  • salt
  • 1
    extra large egg
  • tomato and basil sauce:
  • 1
    small onion- finely chopped
  • 1
    clove of garlic - crushed
  • 2
    vegetable oil
  • 2
    chopped tomatoes
  • 80
    tomato paste
  • 100
    white wine
  • 15
  • juice and zest of a lemon
  • salt and pepper to taste
  • handful of basil


Bake the potatoes in a  180°C oven until fork tender. As the potatoes come out the oven, halve them and scoop out the flesh and push through a food ricer. Allow to cool a little and then add 1 cup of the flour and salt.

Work it through, add the egg and then if it needs more flour, add the rest of the flour. Take care not to over-process the dough as your gnocchi will be tough and dense as opposed to pillow-like.

Divide the dough into "ropes", about 2,5 cm thick. With a floured knife, cut the "ropes" into small gnocchi (1,5cm)and roll over the back of a fork to make the grooves. The grooves are just so that the sauce will cling better to the gnocchi.

Heat a big pot of water on the stove, add some salt and cook the gnocchi in batches, making sure the water always stays at boiling temperature.

Once the gnocchi floats to the top, it is cooked and can be scooped out and drained on kitchen towels. Serve with a rich tomato and basil sauce.

To make the sauce heat the oil in a pan and fry the onion and garlic until soft, but not brown. Add all other ingredients and allow to slowly cook and reduce until you have a really intense tomato sauce.

Reprinted with permission of My Easy Cooking. To see more recipes, click here.


Read more on: poach  |  recipe  |  vegetables  |  vegetarian

NEXT ON FOOD24X 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.