Gnocchi with Marinara Sauce Recipe
- Prep in:
- 20 mins
- Cook in:
- 20 mins
- Serves:
- 2
| Per Serving | %RI |
|---|---|
| energy (KJ) 2130 | 25% |
| Energy (Kcal) 508 | 25% |
| Fat 19.1g | 27% |
| Saturated Fat 9.6g | 48% |
| Total Sugars 12.7g | 14% |
| Salt 0.7g | 11% |
Method
- Boil the potatoes for 10-15 minutes or until tender, drain and mash, making sure the potatoes are as lump-free as possible.
- Place the mash in a large bowl and season. Add the flour and mix together to form a dough. Knead for a couple of minutes.
- Split the dough into 2 and roll each into a sausage shape. Cut the dough into 2cm pieces and using the back of a fork press gently to form an authentic gnocchi shape.
- Bring a pan of salted water to the boil.
- Meanwhile, to prepare the sauce, fry the onion and garlic in the olive oil over a low heat until soft, add the tomatoes and season. Remove from the heat and stir in the basil.
- Cook the gnocchi in the boiling water until they rise to the surface, drain.
- Add the gnocchi to the tomato sauce, mix gently and tip into a large ovenproof dish. Top with the mozzarella and cook under a preheated moderate grill for a few minutes or until the cheese melts. Serve with a crisp salad.
Ingredients
200g Fluffy potatoes such as Maris Piper or King Edward, peeled and cubed
75g plain flour
1 onion, finely chopped
3 garlic cloves, crushed
1 tablespoon olive oil
1 x 400g can chopped tomatoes (or fresh tomatoes, chopped)
10 fresh basil leaves, chopped
1 x 125g pack mozzarella cheese, sliced
