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Homemade Herby Gnocchi

Italians are most associated with pasta and pizza when it comes to food, and yet these little potato dumplings couldn't be more traditional. Homemade gnocchi flavoured with a variety of fresh herbs and served with a classic tomato sauce makes for a bowl of real Italian comfort food.

Ingredients & RecipePrint


  • 2 king Edward potatoes, peeled and quartered (275g)
  • plain flour (95g)
  • 1 large egg, beaten
  • salt and pepper
  • handful of parmesan
  • large handful of parsley, chives and basil, chopped finely
  • mug of tomato sauce
  • a wedge of parmesan, grated


boil the potatoes until soft and cooked.
leave to drain and dry out for 5 minutes, then mash (without milk or butter).
beat the flour to the potato until combined.
pour half of the egg into the mix and stir with seasoning and the chopped herbs
knead lightly to form a soft dough.
roll into a sausage shape and cut into 3cm pieces and put in the fridge for a while until needed.
drop the gnocchi into a pan of simmering water and cook for about 2 minutes then drain (they will float to the top when cooked).
fry the drained gnocchi in a hot pan with a knob of butter to colour and serve with a ladle of tomato sauce and parmesan shavings.

serves 2

Homemade Herby Gnocchi

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