Sunblush Tomato, Olive & Basil Gnocchi

This recipe works in combination with: Butternut Squash Farfalle, Pesto Minestrone with Basil Ciabatta, Red Onion & Ricotta Calzone with Tomato Salad. This recipe features in these meal plans: Italian Specials.

Gnocchi tossed with sunblush tomatoes, black olives and basil. Served with a rocket and Parmesan salad.


  • 100g of sunblush tomatoes, finely sliced
  • 3 small baking potatoes (approx 250g each), washed
  • 70g of wild rocket leaves
  • 1 free range medium egg, beaten
  • 50g of Parmesan cheese, 20g shaved with a knife or vegetable peeler, 30g
  • 250g of plain white flour
  • 85g of black olives, sliced
  • 60 ml olive oil (4 tbsp)
  • 4 tbsp fresh basil, shredded
  • 1 tbsp balsamic vinegar
  • Serves: 4
  • Course: Main Course
  • Preparation time: 30 mins
  • Cooking time: 20 mins
  • Price per person: £1.83
  • Store cupboard: Cook's
  • Calories per serving: 754
  • 5-a-day per serving: 0.2
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Tomato, Olive & Basil Gnocchi photo

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  1. Cook the potatoes (whole and unpeeled) in lightly salted boiling water for 15 minutes, or until tender. Drain well and set aside.
  2. While the potatoes are cooking, prepare the balsamic vinaigrette. Mix 3 tbsp olive oil with the balsamic vinegar, season generously with salt and pepper and set aside.
  3. As soon as the potatoes are cool enough to handle, peel the skin off and discard. Mash until as smooth as possible and season with salt and pepper.
  4. Mix the egg into the mash with a wooden spoon and then mix in the flour, a little at a time, until you have a soft dough.
  5. On a floured work surface roll the dough into a long rope (1cm thick) and cut into 2cm long pieces.
  6. Heat 1 tbsp olive oil in a large frying pan and fry the sunblush tomatoes and olives for 2 minutes. Remove from the heat, add the shredded basil leaves and toss with the cooked gnocchi.
  7. Finally, toss the wild rocket leaves and Parmesan shavings with the vinaigrette. Garnish the gnocchi with the grated Parmesan and serve with the dressed salad.

Cook's tips

Traditionally gnocchi is run down a ridged gnocchi paddle to create indentations which help hold the sauce. You can re-create these ridges by pressing one side of each piece of gnocchi against the prongs of a fork.

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