14 Dec 2012

Serves 4
PREP 30mins
COOK 25mins

1kg desiree potatoes
1/4 cup (60ml) extra virgin olive oil
1 small onion, finely chopped
1 garlic clove, crushed
2 basil sprigs, plus extra small leaves, to serve
1/3 cup (80ml) red wine vinegar
2 tbsp white sugar
2 tbsp tomato paste
4 ripe tomatoes, peeled, diced
250g cherry tomatoes, halved
1 egg, lightly beaten
1 2/3 cups (250g) plain flour
2/3 cup (50g) grated parmesan


Tip- The secret to great gnocchi is not overworking the dough. Press the flour into the potato by folding and pressing again. This way it won’t end up a gluey lump.


1 Cook potatoes in a large saucepan of salted boiling water for 20 mins, until tender.

2 Meanwhile, heat 2 tbsp of oil in a pan on medium. Cook onion for 3-5 mins, until soft but not coloured. Add garlic and basil sprigs and cook for 30 secs, until fragrant. Add vinegar, sugar and tomato paste. Simmer for 5 mins, until thickened slightly. Add diced tomato and remaining oil and cook for 5 mins, until thickened slightly. Add cherry tomato and simmer for 3 mins, until just soft.

3 Drain potato. When cool enough to handle, peel. While still hot, mash or put through a ricer. Season with salt. Add egg and stir until smooth. Sprinkle half of flour onto bench and top with potato. Flatten potato to a 4cm thickness and sprinkle over remaining flour. Press mixture down with your fingers then fold it over. Repeat process until all flour is incorporated. Gather gnocchi mixture together. Press down with your finger, it should spring back or have a touch of resistance.

4 Divide gnocchi dough into four. On a lightly floured surface, roll each piece into long sausage shape. Cut into little pillow shapes.

5 Drop gnocchi into a large pan of salted boiling water and cook for 1-2 mins, until gnocchi rise to surface. Drain and refresh under cold water. 6 Reheat sauce on medium heat. Add gnocchi and toss gently to combine. Top with parmesan and extra basil leaves. Serve.

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Last modified on Wednesday, 12 December 2012 22:49
Gary Mehigan

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