Basil Gnocchi with Simple Tomato Sauce and Wild Rocket

Handmade potato gnocchi flavored with basil, served in a slow-simmered tomato sauce with fresh wild rocket leaves.

Vegetarian Homemade Main Course Pasta Gnocchi Low Fat

Estimated Nutrition

Calories

320

kcal / serving

1280 kcal total

Carbs

66g

per serving

264 g total

Fat

per serving

4 g total

Protein

per serving

36 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

GrainsCereals

200

Plain Flour

all-purpose

NutsSeeds

clove

Garlic

finely chopped

sprig

Rosemary

fresh

sprig

Thyme

alternative to rosemary

piece

Bay Leaf

alternative to rosemary

Basil

fresh leaves, finely chopped

to taste

Salt

to taste

Black Pepper

freshly ground

Vegetables

400

Tomato

chopped can

piece

Shallot

finely chopped

pinch

Chili

crushed

Wild Rocket

packet

500

Potato

waxy such as red skins or new potatoes, peeled and diced

Method

Simmer the sauce gently for at least one hour until thickened and dark red.

Place tomatoes in a pan, add 200ml of water, shallot, garlic, herbs, chillies, and seasoning.

Mash the potatoes thoroughly until completely smooth to avoid lumps.

Incorporate the basil, seasoning, and flour to create a firm dough.

Knead gently and roll into ropes 1cm thick.

Cut the ropes into 2.5cm long pieces.

Simmer gnocchi in water for 1-2 minutes until they rise to the surface.

Remove gnocchi, toss with tomato sauce and rocket leaves, and serve.

Boil the potatoes for 10-15 minutes until tender, then drain.