Potato Gnocchi with Tomato and Basil Sauce


Gnocchi with tomato and basil sauce


Potato gnocchi is an extremely simple meal to make which you can flavour in a combination of ways. At well under £3 for a family of four, this is a delicious meal that won’t break the bank.

Serves 4-6



1kg potatoes

3 eggs

400g plain flour

salt and pepper

1 tin tomatoes

Handful of fresh basil or 1 tbsp dried basil



Peel potatoes and place in a pan of salted, boiling water. Cook for approximately 30 minutes until soft. Drain, mash and then set aside until cool.

Once potatoes have cooled sieve flour into a large bowl, then add potatoes and seasoning to them.

Crack the eggs into a separate bowl and beat together.

Pour eggs into the flour and potato mixture.

Use your hands to combine the mixture until a dough is formed. Depending on the quality of the flour used you may need to add a little more to the mixture to prevent it sticking.

Once the dough is the right consistency (not too dry and not too sticky), break off a piece at a time and roll into a log the width of approximately two fingers, upon a floured surface.

Cut each log into 2cm long pieces. Use a fork to gently press the top of each piece, leaving an indentation of the prongs on one side. This is done to enable the gnocchi to ‘grip’ onto the sauces.

Bring a large pan of salted water to the boil and gently drop the gnocchi pieces into it. They will sink to the bottom but, once cooked, they’ll rise to the top.

In the meantime, heat the tomatoes in a separate pan with salt, pepper and basil.

Once the gnocchi has cooked use a slotted spoon to remove from the pan, shaking off any excess water, and place into the sauce, coating the pieces well.

Serve immediately.










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