Herb gnocchi in tomato sauce

Herb gnocchi in tomato sauce
  • Serves: 4
  • Cook time: Ready in 50 minutes plus chilling
  • Ready in: 30-60 Minutes
  • Difficulty Rating: 1
  • Suitable for vegetarians
  • * Freezer friendly
  • Syns per serving:

Gnocchi are filling potato dumplings that go brilliantly with so many sauces. Here we’ve served them with a classic tomato sauce that the family will love.


  • 800g potatoes, peeled and cut into chunks
  • 2 large handfuls of finely chopped fresh herbs, such as chives, parsley and chervil
  • A little freshly grated nutmeg
  • 1 egg, beaten

For the tomato sauce

  • 2 x 400g cans chopped tomatoes
  • 1 onion, finely chopped
  • 3 garlic cloves, crushed
  • Small handful of finely chopped fresh basil
  • Salt and freshly ground black pepper


  1. Cook the potatoes in a saucepan of lightly salted boiling water for
    12-15 minutes, then drain well.
  2. Add the herbs, nutmeg and egg to the potatoes and mash well. Cool,
    cover and chill for 30 minutes or overnight if you have time.
  3. When you’re ready to cook, preheat your oven to 190°C/fan 170°C/gas 5.
  4. Make the sauce by putting the tomatoes, onion, garlic and basil in a
    saucepan over a medium-high heat. Season to taste and bring to the boil, then turn the heat down to medium and cook for 6-8 minutes. Spread the mixture over the base of a shallow ovenproof dish.
  5. Shape the potato mixture into bite-sized balls and arrange them in
    a single layer on top of the tomato mixture. Twist over a little black
    pepper and bake in the oven for 20 minutes or until hot and bubbling. Serve hot with salad.

Tip: For a cheesy treat, sprinkle grated fresh Parmesan (or a vegetarian alternative) evenly over the gnocchi and put them under a medium grill for the last 5 minutes of the cooking time (2 level tablespoons Parmesan adds ½ Syn per serving).

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