Homemade tomato and broccoli gnocchi

Vegetarian | Nut-free | Child Friendly

Medium

35 mins

Serves 2

Go all-out Italian with our homemade tomato and broccoli gnocchi. These little potato dumplings are simply delicious and they take no time at all. Best served with garlic bread or a side salad.

Ingredients

3 Medium Potatoes 100g 00 flour/Bread flour 1 Egg 1 Tin Plum tomatoes 8 Leaves of Basil 3 Cloves of Garlic 6 Florets of Broccoli 1 Red onion 1 tsp Sugar 2 tsp Balsamic vinegar or white wine vinegar

Method

  1. Start by taking the skin off the potatoes and cut them into chunks. Place them into a saucepan and cover with water. Simmer until the potato has turned soft.
  2. Once cooked, drain and leave the potato to completely cool.
  3. Next, we need to make the sauce. Finely slice the onion and garlic and add them to a frying pan with a drizzle of oil. Cook on medium heat. When the onions become translucent, add the basil, plum tomatoes, sugar, vinegar and cook for a further 6 minutes. Tip the contents into a blender and blend until smooth.
  4. Pour the blended mixture back into the saucepan and keep it on the lowest heat.
  5. Mash the cold potatoes and mix in the flour until it forms a ball. Divide the dough into 2 long sausages and chop about 2 cm thick make sure you use a well-floured surface.
  6. Bring salted water to a boil and add the broccoli for 5 minutes. Once cooked, remove the broccoli front the boiling water using a slotted spoon. Keep the water boiling in the saucepan.
  7. Add the gnocchi to the boiling water. Once the gnocchi begins to float, take them out using a slotted spoon and add them to the sauce and give it a stir. Serve in a pasta bowl and enjoy.

Ingredients

3 Medium Potatoes 100g 00 flour/Bread flour 1 Egg 1 Tin Plum tomatoes 8 Leaves of Basil 3 Cloves of Garlic 6 Florets of Broccoli 1 Red onion 1 tsp Sugar 2 tsp Balsamic vinegar or white wine vinegar

Method
    1. Start by taking the skin off the potatoes and cut them into chunks. Place them into a saucepan and cover with water. Simmer until the potato has turned soft.
    2. Once cooked, drain and leave the potato to completely cool.
    3. Next, we need to make the sauce. Finely slice the onion and garlic and add them to a frying pan with a drizzle of oil. Cook on medium heat. When the onions become translucent, add the basil, plum tomatoes, sugar, vinegar and cook for a further 6 minutes. Tip the contents into a blender and blend until smooth.
    4. Pour the blended mixture back into the saucepan and keep it on the lowest heat.
    5. Mash the cold potatoes and mix in the flour until it forms a ball. Divide the dough into 2 long sausages and chop about 2 cm thick make sure you use a well-floured surface.
    6. Bring salted water to a boil and add the broccoli for 5 minutes. Once cooked, remove the broccoli front the boiling water using a slotted spoon. Keep the water boiling in the saucepan.
    7. Add the gnocchi to the boiling water. Once the gnocchi begins to float, take them out using a slotted spoon and add them to the sauce and give it a stir. Serve in a pasta bowl and enjoy.

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