Gnocchi Ya Off Your Feet!
Something I will always cherish is a girls night in with a couple of wines some yummy food and a good yap.
This was a last-minute creation with a whole lot of love. A combination of what was left in our fridges and pantries at the end of the week and I think it’s my favourite recipe yet!
It will truly “gnocchi ya off your feet”
Credit to the girlies for helping make this one come to life - Sim & Lana 🤎
Serves: 4
Ingredients
Homemade Gnocchi
4 mashing potatoes (diced)
1 1/2c flour (+ extra for rolling)
1 egg
1/2tsp salt
Sauce
1tbsp olive oil
1/2 yellow onion (finely diced)
4 garlic cloves (minced)
2tbsp tomato paste
1tsp Italian herbs
3/4c sundried tomatoes (roughly chopped)
1tbsp oil from sundried tomatoes
1c passata
200ml heavy cream
2/3c chicken stock or bone broth
salt & pepper to taste
1-2 handfuls of fresh spinach
Optional Toppings
chili flakes
extra virgin olive oil
parmesan
fresh basil
Method
Fill a large pot with water and bring it to a boil. Add the diced potatoes and cook until they are soft and easily pierced with a fork. Drain the water and mash the potatoes until completely smooth—any lumps will affect the texture of the gnocchi.
In a large bowl, combine the mashed potatoes, flour, salt, and egg. Mix until a soft dough forms. The dough should be slightly sticky but manageable—if it's too sticky, add a little more flour, a tablespoon at a time.
Lightly flour a clean work surface and divide the dough into 4-5 equal sections. Take one section at a time and roll it into a long rope, about 1.5 cm thick. Using a knife or bench scraper, cut the rope into bite-sized pieces, about 2 cm long. Place the gnocchi on a floured baking sheet, ensuring they don’t touch to prevent sticking. Set aside and prepare your sauce.
In a large saucepan, heat olive oil over medium heat. Add the chopped onion and sauté until soft and translucent. Stir in the minced garlic and cook for 1-2 minutes until fragrant.
Add the tomato paste and Italian herbs, stirring to combine.
Add chopped sun-dried tomatoes, sun-dried tomato oil, passata and chicken stock. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Let it cook until the sauce has reduced by about half.
Stir in the cream, season with salt and pepper to taste, and keep on low heat while you cook your gnocchi.
Bring a large pot of water to a boil. Reduce the heat slightly to maintain a gentle boil, then drop in the gnocchi in small batches. When they float to the surface (usually within 2-3 minutes), remove them with a slotted spoon and transfer them directly into your sauce stirring gently to coat. Toss in the spinach leaves and let them wilt. Serve with a drizzle of olive oil and a generous sprinkle of Parmesan cheese.
Extra Info
Heavy Cream - This can be replaced with plant-based heavy cooking creams like Oatly or Flora
Egg vs. Egg Free - The gnocchi can be made without egg; you will need to use a little less flour, so just be mindful of the dough consistency when mixing.
Chicken Stock vs Vegetable Stock- Feel free to replace this with vegetable stock if you are vegan/vegetarian.
