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  • Water 800 ml
  • Knorr Mash Potato 220 g
  • Choux Pastry 120 g
  • Pecorino cheese 40 g
  • Ricotta Cheese 60 g
  • Salt 2 g
  • Flour 250 g



  • Buffalo Mozzarella Cheese 120 g
  • Basil leaves, fresh 1 g
  1. 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.
  2. 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.
  3. 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


    • 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.