Rosemary & Chilli Gnocchi

by Leah Itsines
Gnocchi is something that's SOO fun to make, but can actually be a little hard to get it right!
 
A lot of the confusion comes down to the type of potatoes you use and how you cook them. Like for this recipe, I'm using "Spud Lite" Potatoes, which are light and creamy with a super soft inside when cooked which is so lovely for gnocchi.
 
The other thing to factor in is FLAVOURRRRR! I'm talkin' hints of rosemary, chilli, black pepper.. to make it go from ordinary to INCREDIBLE!
Keen to give it a go?? Recipe below!

Rosemary & Chilli Gnocchi

Serves: 4
Ingredients: 
800g Spud Lite potatoes
1 egg yolk
2 cups of plain flour, sifted
1/4 cup parmesan (optional)
1 Tablespoon of dried rosemary, finely chopped
1/4 tsp red chilli flakes
extra flour for kneading
Small Pinch Salt & Cracked pepper

Sauce: 
1 400g can of crushed tomatoes
1 cup of Pasaata sauce
2 garlic cloves, crushed
1 brown onion, diced
1/2 small fresh red chilli, deseeded and chopped
3 Basil leaves, chopped
2 tablespoons of Olive Oil
1 teaspoon of dried oregano
Sprinkle of salt and pepper

Directions:

  1. Peel potatoes using a vegetable peeler.
  2. Using a large, deep saucepan, add potatoes and enough cold water to cover completely.  Boil the potatoes in water until soft (around 15 minutes).
  3. Once potatoes are cooked, drain them from the water and mash until super smooth. *Be careful not to over cook them, you don't want them to be flooded and become super watery.
  4. Add parmesan, rosemary, chilli flakes, salt and cracked pepper to the potatoes and mix thoroughly. Leave these to cool completely before moving to the next step.
  5. One cooled, Add the egg yolk, plain flour and mix (this is where you need to use your hands!).
  6. Transfer mixture to a floured surface and continue to kneed until it has formed into a soft dough (you don't want super sticky dough!)
  7. Roll the dough into a circle. Cut the circle in quarters.
  8. Using one quarter at a time, roll out into a sausage like figure. Cut the long roll into 2cm pieces.
  9. Using each little piece individually, roll into a small ball. Using a fork, press the fork into the gnocchi to give it that ridged look. This isn't necessary, but it sure makes it look good! 
  10. To cook the gnocchi, boil some water with a pinch of salt! The gnocchi only needs to be cooked for 1-2 minutes. They should float to the top of the water once they are almost ready! 


After you've done all of that hard work, start making the sauce! 

  1. Into a deep saucepan, heat olive oil over high heat. Add garlic, onion, chilli and leave to simmer until the onion is translucent.
  2. Place the crushed tomatoes and Passata sauce and mix through.
  3. Add oregano and a generous pinch of salt and pepper to taste.
  4. Add basil leaves and leave to simmer for 20 minutes or until thickened.
  5. Pair the sauce with the gnocchi and Serve hot! These can also be frozen for up to 4 weeks in an airtight container. 


Hope you LOVED this recipe! Thank-you to the Spud Lite potatoes for being the perfect potato to use! If you do love this recipe, I'd love to see your recreations over on Instagram! Love, Leah x

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