Tomato and Basil Gnocchi is made with little pillows of potato gnocchi finished in a delicious tomato sauce. Cook the homemade gnocchi until it floats. If you are short of time, use store-brought gnocchi and make your own rich tomato sauce, it’s the perfect meat free meal.
Tomato and Basil Gnocchi Recipe
Serves 4
Ingredients:
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
Method:
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.
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.
Heat oil in a large frying pan. Add garlic and cook for 1 minute. Add tomatoes, sugar, and vinegar, and cook, stirring, for 12 minutes or until 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 pan of tomato sauce; toss to coat. Place in 4 serving bowls; scatter with basil and extra parmesan.
