
Silvana Franco
The best way to serve home-made gnocchi - with a herb and chilli tomato sauce, this dish by Silvana Franco makes a great vegetarian dinner
The best way to serve home-made gnocchi - with a herb and chilli tomato sauce, this dish by Silvana Franco makes a great vegetarian dinner
Basil gnocchi with simple tomato sauce and wild rocket
Method
2. Meanwhile, to make the gnocchi, boil the potatoes for 10-15 minutes until tender, then drain. Mash them well - this bit is important because lumps will be noticeable in the gnocchi, so use a potato ricer if you have one, or mash the potatoes thoroughly to as smooth a texture as possible.
3. Sprinkle over the basil, plenty of salt and pepper and the flour. Using a wooden spoon or your hands, bring together to make a firm dough. Knead the dough gently for a couple of minutes and then roll out into sausages about 1cm thick. Cut the sausages into pieces 2.5cm long.
4. Gently cook the gnocchi in a pan of simmering water for a minute or two, until they rise to the surface. Scoop them out as they rise, toss with the tomato sauce and rocket leaves, and serve.
The Hi Lo Cookbook contains all recipes from this series, buy it now at amazon.co.uk
Prep:
30 min
Cook: 1 hr
Cook: 1 hr
Ingredients
400g tin tinned chopped tomatoes1 shallot, finely chopped
2 cloves Garlic, finely chopped
1 sprig Rosemary, thyme, or a couple bay leaves
1 pinch crushed chilli flakes, (optional)
60g wild rocket leaves
For the gnocchi:
500g waxy potatoes (Desiree, Romano, Estima or Wilja)15g basil leaves, finely chopped
200g plain flour
1 pinch fine sea salt and freshly ground black pepper
Top Sponsored Searches
Advertisement
Like this recipe?
Print
Print this recipe
Save
Save this recipe to My Recipe Book
Share
Email to a friend
Offers & Promotions
Real Italian food for real food lovers
Competitions: great prizes up for grabs



















