Rosemary & Chilli Gnocchi
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
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
- Peel potatoes using a vegetable peeler.
- Using a large, deep saucepan, add potatoes and enough cold water to cover completely. Boil the potatoes in water until soft (around 15 minutes).
- 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.
- 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.
- One cooled, Add the egg yolk, plain flour and mix (this is where you need to use your hands!).
- 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!)
- Roll the dough into a circle. Cut the circle in quarters.
- Using one quarter at a time, roll out into a sausage like figure. Cut the long roll into 2cm pieces.
- 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!
- 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!
- Into a deep saucepan, heat olive oil over high heat. Add garlic, onion, chilli and leave to simmer until the onion is translucent.
- Place the crushed tomatoes and Passata sauce and mix through.
- Add oregano and a generous pinch of salt and pepper to taste.
- Add basil leaves and leave to simmer for 20 minutes or until thickened.
- 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