Gnocchi with Marinara Sauce Recipe

Gnocchi Marinara Recipe
Prep in Prep in:
20 mins
Cook in Cook in:
20 mins
Serves 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

  1. Boil the potatoes for 10-15 minutes or until tender, drain and mash, making sure the potatoes are as lump-free as possible.
  2. 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.
  3. 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.
  4. Bring a pan of salted water to the boil.
  5. 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.
  6. Cook the gnocchi in the boiling water until they rise to the surface, drain.
  7. 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

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

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