|Olive oil||4 tbsp|
|Red onion, peeled and finely chopped||1|
|Garlic cloves, peeled and crushed||2|
|Cirio chopped tomatoes can||400g|
|Ready-made potato gnocchi (or made from scratch below)||500g|
|Buffalo mozzarella cheese, roughly torn||150g|
|Parmesan cheese, freshly grated||2 tbsp|
|Small bunch of fresh basil to serve|
|To make your own gnocchi|
|Floury potatoes, King Edwards work well||1kg|
|Large eggs, lightly mixed||3|
|Everyday Favourites plain flour||300g|
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- Heat the olive oil in a large frying pan over a low heat. Add the onion and garlic and cook for 5-7 minutes until golden.
- Add the chopped tomatoes and bring to the boil. Simmer for 15 minutes or until the sauce is thick and reduced.
- Season with salt and black pepper. Meanwhile, cook the gnocchi in boiling salted water for about 2-3 minutes or until the gnocchi rise to the surface.
- Drain the gnocchi and add to the tomato sauce together with the mozzarella cheese and stir gently. Scatter with Parmesan cheese and basil leaves and a good drizzle of extra virgin olive oil.
GNOCCHI from scratch
These light, fluffy little dumplings have long been part of Italian cuisine, being both filling and inexpensive, they made perfect peasant food. In fact, even before potatoes were introduced to Italy, gnocchi had existed, made using ingredients such as breadcrumbs or chestnut flour instead. The word ”gnocchi” is reputed to come from the Italian word ”nocca”, meaning knuckle.
- Boil the potatoes in their skins for 15 minutes or until tender and then peel while still hot.
- Put the potato through a potato ricer or mash with a fork until smooth. Then lightly mix in the egg and flour taking care not to beat too much.
- Roll the dough into a long sausage shape, then using a sharp knife cut each roll into 1 cm pieces, pushing the knife away from you as you cut. Push the back of a fork into each gnocchi if you would like to decorate them.
- Boil in salted water until each gnocchi comes to the surface. Drain and serve.