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
275g
floury potato, such as King Edward
40g
tipo 00 flour, plus extra to dust
For the sauce
1Tbsp.
extra virgin olive oil, plus extra to drizzle
1
small garlic clove, crushed
150g
mixed cherry tomatoes
pinch of sugar
small handful basil leaves
25g
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!
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
