Tomato & Basil Gnocchi

Tomato & Basil Gnocchi

It’s easy to create your own home-made gnocchi with this simple tomato and basil gnocchi recipe. Cook the gnocchi until it floats and coat in a rich tasty tomato and basil sauce, it’s the perfect meat free meal.

Tomato & Basil Gnocchi

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

How to make Tomato & Basil Gnocchi

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.


Love vegetarian pasta? Try our Vegetarian Lasagne Cake. 


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