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Sundried Tomato and Sage Gnocchi

A community recipe by lilly

Not tested or verified by Nigella.com

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Introduction

gnocchi-pasta

Ingredients

Serves: 3

Metric Cups

500 grams potatoes (floury)
120 grams plain flour (to start)
2 egg yolks
12 sundried tomatoes (blot off most of the oil)
1 handful fresh sage
salt
pepper

17⅔ ounces potatoes (floury)
4¼ ounces all-purpose flour (to start)
2 egg yolks
12 sundried tomatoes (blot off most of the oil)
1 handful fresh sage
salt
pepper

Method

Sundried Tomato and Sage Gnocchi is a community recipe submitted by lilly and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Wash the potatoes then cook till soft.

Drain and put aside till cool enough to handle. Peel and mash till smooth with no lumps then place in large bowl. Put tomatoes and sage in blender till smooth. Put them into the bowl with egg yolks, flour salt and pepper. Now keep adding flour till it stops being sticky.

It has been different every time I've made them. Turn onto a floured surface divide into three pieces and roll into a sausage shape. I have never eaten proper gnocchi so i don't know what the proper shape is so feel free to be artistic.

Mine look like flying saucers. Place into boiling water when they float they are cooked.

Remove with a slotted spoon and serve with a tomato sauce.

Wash the potatoes then cook till soft.

Mine look like flying saucers. Place into boiling water when they float they are cooked.

Remove with a slotted spoon and serve with a tomato sauce.