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Recipe for Potato GnocchiClick image to enlarge

Recipe for Potato Gnocchi

Recipe for Potato Gnocchi

(Ref: RCP091)

FREE: But, if you like the recipe, and care to donate to our chosen charity (Frank Water), please add to basket - thank you: 1.00

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A simple, light and fluffy version of this classic Italian potato dish, ideal as a main or starter...



Preparation Time:

45 mins

Cooking Time:

5 mins


Maris Piper potatoes, peeled and cubed - 1kg
 Egg Yolks - 2
 "00" Grade Flour - 100g
 Sea Salt - 1 tsp
 Ground Black Pepper - ½ tsp
 Olive Oil - 2 tbsps
 Fresh Basil, roughly torn - ¼ cup
 Parmesan Cheese, grated - 1 cup
 Mozzarella Cheese, torn - 1 ball
 Fresh Garlic, finely sliced - 2 cloves
 Chopped Tomatoes - 400 g tin
 Italian Stallion Chilli Sauce - 1 tbsp


• Heat the sunflower oil to high heatBoil the potatoes for approx. 20 minutes until very soft. Allow to cool slightly then use a potato ricer to produce a silky mash.
• Add the flour, egg yolks and salt to the potatoes. Use your hand to lightly combine into a large ball, taking care not to overwork the ingredients.

• With a sharp knife, slice off a piece of the mixture and use both hands to roll into a long sausage, 2cm in diameter, then slice into 3cm wide pieces. Give the gnocchi pieces that traditional striping with the back of a fork, or a wooded gnocchi board.

• For the sauce, heat the olive oil in a small pan and fry the garlic for a minute or so, until fragrant. Add the tinned tomatoes and cook for 3 minutes until hot and starting to soften. Add the Italian Stallion Chilli Sauce.

• To cook the gnocchi, place a pan of slightly slated water over a high heat and bring to the boil. Add a few gnocchi at a time and remove from the pan once they start to float, Drain on kitchen paper then place on plates.

• Add the torn basil to the sauce and spoon over the gnocchi. Top with the torn mozzarella cheese, grated Parmesan cheese and an extra sprinkle of black pepper.

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