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Donal Skehan
Gnocchi Di Mamma | DonalSkehan.com
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Gnocchi Di Mamma

September 09

This dish we first enjoyed on our honeymoon. This simple, Italian dish is all about pillowy, beautiful gnocchi, a really good tomato sauce and topped with melted cheese. Simply spectacular.

  • serves Serves 4
  • time 1 hour 20 mins

Method

  1. 1. Preheat the oven to 200˚C/400°F/Gas Mark 6.
  2. 2. Place the potatoes on a roasting tray and rub with 1 tablespoon of the olive oil and salt until evenly coated. Bake in the oven for 40 minutes.
  3. 3. Meanwhile, for the tomato sauce, pour the passata into a frying pan and add the garlic, olive oil, chilli flakes and basil bunch. Season generously to taste, stir and bring to a gentle, steady simmer, cooking on a low heat for 25 minutes.
  4. 4. Once the potatoes are cooked, allow to cool to room temperature before splitting in half and scooping out the flesh. Discard the skins* and pass the potato through a potato ricer into a mixing bowl. Weigh this, as you will need about a quarter of its weight in flour. Tip out onto a clean surface and add the flour. Use a scraper or large knife to gently incorporate the flour and then using your hands, gently knead it without overworking, to bring it together as a smooth dough.
  5. 5. Lightly flour the surface and roll the dough out into a long sausage shape about 3 cm thick. Then use the scraper or knife to cut it into 2-3 cm pieces. Press onto a gnocchi board or use a fork to press down gently to create ridges on the surface of each gnocchi. Alternatively, simply press your thumb in to create a dimple.
  6. 6. Bring a large pot of salted water to the boil. Add the gnocchi to the pot and cook for 1-2 minutes or until they rise to the top.
  7. 7. Meanwhile, remove the garlic and basil from the sauce and spoon half of the sauce into the base of an ovenproof dish.
  8. 8. Drain the gnocchi with a slotted spoon and place it on top of the tomato sauce. Top with the remaining sauce and finely grate the parmesan all over. Top with basil leaves and then tear the mozzarella into small pieces, arranging them on top. Drizzle the oil and scatter some salt on top. Bake in the oven for about 15 minutes until golden and bubbling.
  9. 9. Leave to rest briefly before spooning out onto serving plates. Garnish with parmesan, basil leaves and a drizzle of oil and serve.

  10. TOP TIP

    Don’t waste the potato skins, but instead toss them in olive oil and seasoning and bake in the oven for 15-20 minutes until crisp. Enjoy with a dip as a snack or fill for another meal.

Ingredients

For the gnocchi:
1.1 lb floury/russet potatoes
2 tbsp olive oil
¾–1¼ cups all-purpose flour, plus extra for dusting
1 oz Parmesan cheese
1 small bunch of basil, leaves picked
9 oz mozzarella cheese
For the tomato sauce:
24 oz jar passata
1 garlic clove, crushed, skin removed
2 tbsp olive oil
Pinch of red pepper flakes
1 small bunch of basil
Sea salt & freshly ground black pepper
To serve:
1 tbsp finely grated Parmesan cheese
1 tbsp olive oil
1 small bunch of basil, leaves picked

For the gnocchi:
500g floury potatoes
2 tbsp olive oil
100-150g plain flour, plus extra for dusting
25g parmesan cheese
A small bunch of basil, leaves picked
250g mozzarella cheese
For the tomato sauce:
700g jar passata
1 garlic clove, squashed, skin removed
2 tbsp olive oil
Pinch of chilli flakes
A small bunch of basil
Sea salt & freshly ground black pepper
To serve:
1 tbsp finely grated parmesan cheese
1 tbsp olive oil
A small bunch of basil, leaves picked