Please create an account
or Log in to subscribe


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

Tomato & Basil Gnocchi Recipe

Tomato & Basil Gnocchi Recipe

Tomato & Basil Gnocchi Recipe

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 winter warming meal.

Tomato & Basil Gnocchi Recipe: Ingredients

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. 

Share on Facebook Pin on Pinterest Share by Email

Post a Comment

© MiNDFOOD 2021. All Rights Reserved

Web Design Sydney