If you've never attempted homemade gnocchi, don't be put off. It's actually quite simple to make, requiring just two ingredients: potato and 00 flour. However, if you really can't be bothered to make it from scratch, just use shop-bought gnocchi! No one will ever tell the difference. It'll mean this dish comes together in only 15 minutes.
We love it paired with sweet cherry tomatoes, fresh basil, and garlic in summer, but once you've got the hang of it, feel free to experiment with your other favourite pasta sauces, too.
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Yields:
1 serving(s)
Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hr
Cal/Serv:
635
Ingredients
For the gnocchi
275 g floury potato, such as King Edward
40 g tipo 00 flour, plus extra to dust
For the sauce
1 Tbsp. extra virgin olive oil, plus extra to drizzle
1 small garlic clove, crushed
150 g mixed cherry tomatoes
pinch of sugar
small handful basil leaves
25 g Parmesan, or vegetarian alternative, grated
Directions
Step 1Cook the potato whole and unpeeled in a pan of boiling salted water for 30-35min until you can easily pierce with a knife. Drain and leave until cool enough to handle. Peel off and discard the skin.
Step 2Using a potato ricer or masher, mash the potatoes on to a clean board or work surface. Sprinkle over the flour and some seasoning. Bring the mixture together, working it well and kneading for a couple of min until pliable. If too soft, add a little more flour.
Step 3Roll into a 2cm thick sausage, then slice the sausage into 2.5cm long pieces. Leave these pieces as they are, roll into balls, press on to the back of a fork or pinch in the middle to give them some shape.
Step 4Bring a medium pan of salted water to the boil. Meanwhile heat the oil in a small frying pan over medium-high heat. Add the garlic and sizzle for 10sec, then add the tomatoes and sugar and cook, stirring occasionally, until the tomatoes burst and make a sauce.
Step 5Meanwhile, cook the gnocchi in the boiling water until they bob to the surface. Drain and add to the pan sauce, together with most of the basil and Parmesan. Toss together and serve sprinkled with remaining Parmesan and basil and an extra drizzle of oil, if you like.
GH Tips:
Tipo 00 flour is the best flour for pasta or gnocchi making. If you can’t find it, use plain flour instead.
Don't want to make gnocchi from scratch? Use shop-bought instead and start from step 4!
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
