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Gnocchi Basilico con Salsa al Pomodoro e Rucola (Basil Gnocchi with Tomato Sauce and Wild Rocket)
Gnocchi Basilico con Salsa al Pomodoro e Rucola (Basil Gnocchi with Tomato Sauce and Wild Rocket) is a traditional Italian recipe for a classic dish of flour and potato gnocci flavoured with basil that's served in a simple tomato sauce with wild rocket leaves. The full recipe is presented here and I hope you enjoy this classic Italian version of: Basil Gnocchi with Tomato Sauce and Wild Rocket (Gnocchi Basilico con Salsa al Pomodoro e Rucola).
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Serves:
6–8
Rating: 
Tags : Sauce RecipesHerb RecipesVegetable RecipesItaly Recipes
Basil Gnocchi with Tomato Sauce and Wild Rocket: Classic Italian recipe for gnocchi potato balls with basil leaves served with a tomato sauce.
Ingredients:
For the Gnocchi:
500g waxy potatoes (Wilja, Desiree, Romano etc), scrubbed clean but not peeled
15g basil leaves
200g plain flour
sea salt and freshly-ground black pepper, to taste
For the Sauce:
400g tinned, chopped, tomatoes
1 shallot, finely chopped
2 garlic cloves, finely chopped
1 sprig
rosemary
1 sprig thyme
1 pinch of dried chilli flakes
60g
wild rocket leaves
Method:
For the sauce, turn the tomatoes (and any juice) into a small saucepan. Pour over 200ml of water then add the shallot, garlic, herbs and chillies. Season lightly with a little salt and black pepper then bring the mixture to a boil. Reduce to a simmer and cook gently, uncovered, for 30 minutes, or until the sauce has thickened and is dark red in colour.
In the meantime, bring a large pan of water to a boil. Add the potatoes and continue boiling for about 15 minutes, or until tender. Drain well then allow to cool, peel and mash until completely smooth (a potato ricer is best).
Shred the basil and sprinkle over the potatoes then season liberally with salt and black pepper. Scatter the flour over the top and work into the potato mix until smooth. Turn the resultant dough onto a floured work surface and knead for about 2 minutes, or until smooth.
Roll out into sausage shapes about 1cm thick. Cut these into 2cm lengths.
Bring a pan of water to a simmer, add the gnocchi and cook for about 90 seconds to 2 minutes, or until the gnocchi rise to the surface of the pan. Scoop out with a spider or slotted spoon as they rise.
When all the gnocchi are cooked add to the tomato sauce along with the rocket leaves. Toss to combine then turn into a warmed dish and serve.
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