• 6servings
  • 25minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB3, H, C, P
MineralsNatrium, Fluorine, Silicon, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 kg floury potatoes , King Edwards or Maris Piper

  2. 2 eggs , beaten

  3. 300 g '00' flour

  4. 1 onion , finely chopped

  5. 4 tbsp Italian olive oil

  6. 700 ml tomato passata

  7. 10 basil

  8. 2 balls buffalo mozzarella , roughly torn into pieces

  9. 150 g parmesan , grated

  10. salt and black pepper , to taste

Instructions Jump to Ingredients ↑

  1. Place the unpeeled potatoes in a large saucepan, cover with salted water, and bring to the boil. Cook for 15-20 minutes until tender. Drain, and peel before mashing and pushing through a potato ricer (which looks a bit like a large garlic press).

  2. Beat in the eggs and flour while the potatoes are still hot. Season with salt and pepper.

  3. Using your hand, knead the mixture for about 3-4 minutes - until it becomes a smooth, soft dough. Take a handful of the potato mixture and roll into a long thin sausage shape, about 1.5cm thickness.

  4. Slice the potato rope into lengths - about 1.5cm long. Using your thumb, roll the potato dumpling against the prongs of a fork, which will create ridge marks on one side. Do this with all the gnocchi before arranging them on a well-floured tray.

  5. To prepare the sauce; soften the onions in a large frying pan with the olive oil. After about 5 minutes, add the passata and basil leaves, season with salt and pepper, and cook on a low heat for about 10 minutes, until the sauce thickens.

  6. Bring a large pan of salted water to the boil and cook the gnocchi, in batches for 2-3 minutes, until they rise to the surface.

  7. Using a wire scoop, transfer the cooked gnocchi from the water into the tomato sauce. Simmer a further two minutes before adding the mozzarella cheese. Serve straight away with a dusting of grated Parmesan cheese on top.


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