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Tomato & Basil Gnocchi

Tomato & Basil Gnocchi recipe, brought to you by MiNDFOOD.

Tomato & Basil Gnocchi

It’s easy to create your own home-made gnocchi with this simple recipe. Coated in a rich and tasty tomato and basil sauce, it’s the perfect winter warming meal.

Serves 4

1kg sebago potatoes

½ cup parmesan, finely grated,

plus extra, to serve

2/3 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

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

2 Add parmesan and flour, season with salt and pepper, and mix to combine. Add egg yolks and stir until 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 on a floured baking tray.

3 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 sauce thickens. Season with salt and pepper.

4 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 pan of tomato sauce; toss to coat. Place in 4 serving bowls; scatter with basil and extra parmesan.

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