Gnocchi with a Tomato and Basil Sauce

Serves 4


For the gnocchi:

1kg floury potatoes
1 egg
300g plain flour
Salt, to taste

For the sauce:

2 tablespoons olive oil
1 onion
2 cloves of garlic
800g chopped tomatoes
1 teaspoon sugar
1 handful of basil


  • For the gnocchi, place the potatoes in a pan of cold water and bring to the boil until tender. Drain and then allow to cool slightly before mashing.  Set aside to cool completely.
  • In the meantime, for the sauce, heat the oil in a saucepan and cook the onion and garlic until soft. Stir in the tomatoes and sugar, then bring to a simmer and leave for 45 minutes.  Stir in the basil and it is ready to serve.
  • Once the potatoes have cooled, season to taste and stir in the egg and flour to form a dough.
  • Roll out the gnocchi mixture into four sausage shapes and then cut into small pieces.
  • Place the gnocchi into a pan of boiling water and simmer until they rise to the top.
  • Serve the gnocchi immediately with the tomato and basil sauce stirred through.

Per 100g

Low fat, low saturates, low sugar and low salt 

Per serving

 Energy: 552 Kcals/2350 Kjoules Fat: 9.4g   Saturates: 1.5g Sugars: 9.6g   Salt: 0.3g 

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