Crispy gnocchi with olives and sun-dried tomatoes
- 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
- 45.5g (19.9g saturated)
- 71.1g (2g sugars)
- 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
- 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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