Ingredients
1.5kg potatoes
3 eggs
270g plain flour
plus extra
2 tbsp olive oil
1 onion
finely chopped
1 clove garlic
crushed
680g jar tomato passata or tomato puree
sea salt and freshly ground black pepper
to taste
½ cup basil leaves
freshly torn
freshly grated parmesan
to serve
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 Large saucepan
- 1 Potato masher or Moulineaux
- 1 Knife
- 1 Fork
- 1 Non-stick frypan
- 1 Large pot
- 1 Tea towel
Instructions
- Peel potatoes and cut into large chunks. Place in a large saucepan of water, cover and bring to the boil. Reduce heat and simmer until cooked.
- Drain potatoes well and mash until smooth. Allow potato to cool for 10 minutes. Add eggs and mix well. Add flour a handful at a time and work in with your hands until the potato mixture is a dough-like consistency.
- Turn potato mixture on to a lightly floured bench and knead until smooth. Add more flour if it is too sticky, but don't over do it.
- Divide dough into eight pieces. Dust bench with flour and roll each piece into a sausage 1cm diameter. Cut gnocchi into 2cm long pieces. Leave as is, or press the back of a fork onto each gnocchi to create indentations.
- To make the tomato sauce, heat the oil in a non-stick frypan over medium high heat. Cook the onion until soft and starting to colour, add garlic and cook another minute. Add tomato passata, reduce heat and simmer for 10 minutes. Add salt and pepper to taste.
- Bring a large pot of water to the boil and add a tablespoon of olive oil. Collect all the gnocchi onto a tea towel and carefully tip into the pot.
- Once all the gnocchi have floated to the top, cook for another minute, drain and return to pot. Carefully stir through tomato sauce, add freshly torn basil and serve immediately with parmesan.
Notes
Tip
This is not a speedy mid-week meal, but a fantastic recipe to make on a lazy weekend day with the kids.
Variation
You can make gluten-free gnocchi by using gluten-free flour instead of plain flour.
