Gnocchi Napoli

The exact origins of Gnocchi Napoli are not known, but we do have Spanish to thank for bringing the humble potato to the homes of all Italians. Classed as pasta this classic is a dumpling using potato as the main ingredient which is a perfect vessel to carry the flavor of the rich tomato sauce. View the recipe below.

Olive Oil 50 ml
Onion, brunoise 150 g
Garlic 30 g
Bay Leaf 1 g
chilli flakes 1 g
Rosemary 1 g
Butter 50 g
Knorr Tomato Pronto (6x2kg) 2000 g

Knorr Tomato Pronto (6x2kg)

How to order Free sample
Green olives, seeds removed and cut in half 150 g
Cappers rinsed 30 g
Oregano 1 g
Basil, chopped 1 g
provolone cheese 50 g

Gnocchi
- Bring the water to a boil, remove from heat and whisk in the Knorr mash potato flakes then rest for 2min. whisk it a gain just to bring together and cool slightly.
- Add the flour, cheese and choux pastry to the mash and knead to make a soft dough, be careful not over work, we need it to be light and fluffy
- Dust a work surface with flour and using small batches roll out the dough in thin logs.
- Dust a knife with flour and cut the dough into small pillow shapes.
- Place the Gnocchi into a large pot of simmering water, once they float they are ready to add to the sauce.
Sauce
- Add the oil to a sauce pan and sauté the onion, garlic, chilli, bay leaf and rosemary till fragrant and soft. Add the tomato pronto and butter and cook for 5 minutes to heat through and slightly reduce.
- Add the oregano, olives and capers and stir through, add the Gnocchi to the sauce to coat.
Garnish
- Transfer the Gnocchi to a bowl and top with sliced buffalo mozzarella, gratinate under the salamander the garnish with fresh basil leaves.
Chefs Tip

Use Choux pastry to keep the Gnocchi very light almost melt in the mouth here is the recipe

250 ml water

125 g butter

2 g salt

187 g flour

125 g eggs

Method
- Bring the water and butter to a boil in a pot. Whisk in the flour to make a dough, whisk in the eggs 1 at a time to make a soft paste like dough that just holds it shape.