Crispy gnocchi with olives and sun-dried tomatoes

Name: Crispy gnocchi with olives and sun-dried tomatoes
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 500g medium floury potatoes; 1 large egg, beaten; 250g flour, plus extra for dusting; 100g butter; 100g sun-dried tomatoes, chopped; 150g mixed olives, pitted; Handful fresh basil leaves, roughly torn, plus extra to garnish; 150g ball mozzarella, drained; Extra-virgin olive oil, for drizzling

Medium
September 2007

Medium
September 2007

Serves 4
Ready in 1 hour

Crispy gnocchi with olives and sun-dried tomatoes is a really tasty vegetarian dish, finished under the grill with melted mozzarella and basil, it’s irresistible.

Vegetarian recipes

Nutrition: per serving

Calories: 776kcals
Fat: 45.5g (19.9g saturated)
Protein: 18.7g
Carbohydrates: 71.1g (2g sugars)
Salt: 1.7g

Nutrition: per serving

Calories: 776kcals
Fat: 45.5g (19.9g saturated)
Protein: 18.7g
Carbohydrates: 71.1g (2g sugars)
Salt: 1.7g

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Ingredients

500g medium floury potatoes
1 large egg, beaten
250g flour, plus extra for dusting
100g butter
100g sun-dried tomatoes, chopped
150g mixed olives, pitted
Handful fresh basil leaves, roughly torn, plus extra to garnish
150g ball mozzarella, drained
Extra-virgin olive oil, for drizzling

500g medium floury potatoes
1 large egg, beaten
250g flour, plus extra for dusting
100g butter
100g sun-dried tomatoes, chopped
150g mixed olives, pitted
Handful fresh basil leaves, roughly torn, plus extra to garnish
150g ball mozzarella, drained
Extra-virgin olive oil, for drizzling

Method

Boil the unpeeled potatoes in a large pan of water for 25 minutes or until tender. Drain and, when cool enough to handle, remove the potato skins. Mash until really smooth.
Add the egg, plenty of salt and pepper and the flour and mix to a dough. Turn out and knead on a floured surface for a few minutes.
Put a large pan of water on to boil. Cut the dough into 4 and roll out each piece to 2cm ‘ropes’. Cut off at 2.5cm intervals and cook the gnocchi in the boiling water, in batches, for 3-4 minutes (4-5 minutes, if frozen, see tip), until risen to the surface. Refresh in cold water and drain well.
Preheat the grill to high. Heat the butter in a large ovenproof frying pan over a medium-high heat. Add the gnocchi, in 2 batches, and cook until crispy and golden. Return all the gnocchi to the pan. Add the tomatoes, olives and basil and warm through.
Tear the cheese over the gnocchi, pop the pan under the hot grill, until melted and golden. Serve, drizzled with oil and the extra basil.

Method

Boil the unpeeled potatoes in a large pan of water for 25 minutes or until tender. Drain and, when cool enough to handle, remove the potato skins. Mash until really smooth.
Add the egg, plenty of salt and pepper and the flour and mix to a dough. Turn out and knead on a floured surface for a few minutes.
Put a large pan of water on to boil. Cut the dough into 4 and roll out each piece to 2cm ‘ropes’. Cut off at 2.5cm intervals and cook the gnocchi in the boiling water, in batches, for 3-4 minutes (4-5 minutes, if frozen, see tip), until risen to the surface. Refresh in cold water and drain well.
Preheat the grill to high. Heat the butter in a large ovenproof frying pan over a medium-high heat. Add the gnocchi, in 2 batches, and cook until crispy and golden. Return all the gnocchi to the pan. Add the tomatoes, olives and basil and warm through.
Tear the cheese over the gnocchi, pop the pan under the hot grill, until melted and golden. Serve, drizzled with oil and the extra basil.

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