Tomato & Basil Gnocchi

02 Sep, 2022

It’s easy to create your own home-made gnocchi with this simple Tomato & Basil Gnocchi Recipe. Coated in a rich and tasty tomato and basil sauce, it’s the perfect way to enjoy your harvests.

What you'll need

- 1kg sebago potatoes

- ½ cup parmesan, finely grated, plus extra, to serve

- ⅔ cup plain flour

- 2 egg yolks

- ¼ cup olive oil

- 2 garlic cloves, finely chopped

- 1kg ripe tomatoes, diced

- 1 tsp caster sugar

- 1 tsp balsamic vinegar

- 1 cup baby basil leaves


Preheat the oven to 180°C. Place potatoes on a baking tray and bake for 1 hour until cooked through; let cool slightly. Halve potatoes and scoop out the flesh into a bowl. Mash until smooth.

Add parmesan and flour, season with salt and pepper, and mix to combine. Add egg yolks and stir until the mixture comes together. Turn out onto a lightly floured surface and knead for 1 minute. Divide dough in half and roll each piece out into a 50cm log. Using a sharp floured knife, cut into 3cm-long pieces and place them on a floured baking tray.

Heat oil in a large frying pan. Add garlic; cook for 1 minute. Add tomatoes, sugar, and vinegar, and cook, stirring, for 12 minutes or until the sauce thickens. Season with salt and pepper.

Cook gnocchi in batches in a pot of salted boiling water for 3-4 minutes or until they float to the surface and are firm. Add to a pan of tomato sauce; toss to coat. Place in 4 serving bowls; scatter with basil and extra parmesan.

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