Gnocchi with italian pea sauce

  • 25 mins preparation
  • 45 mins cooking
  • Serves 4
  • Print


Gnocchi with italian pea sauce
  • 900 gram medium potatoes, washed
  • 1 egg, lightly whisked
  • 1 cup plain flour, plus extra, to dust
  • 1 tablespoon vegetable or olive oil
  • 400 gram can diced tomatoes
  • 2 clove garlic, crushed
  • 1/2 cup frozen peas
  • 1/4 cup pitted kalamata olives, quartered lengthwise
  • 1 tablespoon capers, to serve
  • rinsed basil leaves, to serve


Gnocchi with italian pea sauce
  • 1
    Place potatoes in a large steamer over a saucepan of boiling water. Steam for 35 minutes or until tender. When cool enough to handle, peel. Transfer peeled potatoes to a large heatproof bowl; mash until smooth.
  • 2
    Add egg to potato; mix well to combine. Season. Add flour; stir until just combined; don't over mix. Dust work surface with some of the extra flour; turn out dough. Using dusted hands, gently bring dough together until just smooth. Don't overwork dough or gnocchi will become tough.
  • 3
    Lightly dust a large baking tray with extra flour. Divide dough into 4 portions. Roll out each portion to a sausage 2cm thick. Using a floured knife, cut into 2cm lengths. Cover with a tea-towel.
  • 4
    Heat oil in a frying pan over moderate heat. Add tomato, garlic and 2 tablespoons water; stir to combine. Bring to a simmer; cook, covered, stirring occasionally, for 5 minutes. Add peas, olives and capers; cook and stir for 2 minutes or until heated. Remove pan from heat. Season.
  • 5
    Bring a large saucepan of water to a gentle simmer over moderate heat. Add gnocchi; stir gently. Simmer, in batches, for 1 minute or until gnocchi float to surface. Using a slotted spoon, transfer to frying pan with pea mixture. Cook and toss until coated. Serve topped with basil.


To prevent breaking and overcooking, simmer gnocchi very gently.

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