Gnocchi with chilli and tomatoes

Name: Gnocchi with chilli and tomatoes
Yield: Serves 6
Ingredients: freshly grated Parmesan, to serve; 3 large Désirée potatoes (you will need 500 g flesh); 2 tablespoons mixed chopped fresh chives, parsley, tarragon; 2 tablespoons mixed chopped fresh chives, parsley, tarragon; salt and freshly ground black pepper; 2 tablespoons mixed chopped fresh chives, parsley, tarragon; ½ whole medium free range egg; 1 medium free range egg yolk; 1 tablespoon Parmesan; 250 g ‘00’ pasta flour, plus extra for dusting; 1 bunch fresh basil, roughly shredded; 1 garlic clove, crushed; 50 ml extra virgin olive oil; salt and freshly ground black pepper; 1 red chilli, finely chopped; 10 plum tomatoes, quartered and de seeded

Preparation info

Serves
6

Difficulty
Easy

Appears in

Simple to Sensational

By Jun Tanaka

Published 2010

About

I know that making gnocchi at home isn’t one ot the easiest things to do. It does take a little time and patience but, like learning how to make a risotto, once you’ve mastered the technique you can come up with so many different variations.

Ingredients

freshly grated Parmesan, to serve

Simple
Vegetarian
Pasta

Method

Preheat the oven to Gas Mark 4/180°C. Place the potatoes on a baking tray and bake for 1 hour or until soft when pierce