Basil Gnocchi… a side dish to compliment
By:  Our Kitchen
  • Prep Time : N/A min
  • Cook Time : N/A min

  • Serves:
    2     Difficulty: Easy
Serve with your Tuscan Fillet

  • 500 Grams waxy potatoes, peeled and diced
  • 15 Grams Basil Leaves finely chopped (use a plastic knife if you have one to prevent blackening)
  • 200 Grams Plain flour
  • Salt and Ground Pepper to taste
  • 25 mls Olive oil


Boil the potatoes for 10-15 minutes or until tender, then drain. Mash them well to as smooth a texture as possible.

Sprinkle over the basil, salt, pepper and flour. Using a wooden spoon or your hands bring it all together until you have a firm dough.

Knead the dough for a couple of minutes then roll into sausages about 1cm thick, then cut into pieces 2.5cm long.

Gently cook the Gnocchi in simmering water until they rise, remove from the water, toss with a little olive oil and serve with your Tuscan Fillet.

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