British-style Tomato Gnocchi

Ingredients

In this British adaptation, the traditional Italian Gnocchi al pomodoro is modified to suit the British cuisine. The original recipe is enriched with British herbs and spices, giving the dish a distinct flavor profile. Additionally, the presentation is enhanced with the use of fresh herbs as a garnish, adding a touch of vibrancy to the dish. We alse have the original recipe for Gnocchi al pomodoro, so you can check it out.

• 500g (1.1 lb) potatoes, peeled and boiled 500g (1.1 lb) potatoes, peeled and boiled
• 200g (1 1/2 cups) all-purpose flour 200g (1 1/2 cups) all-purpose flour
• 1 egg, beaten 1 egg, beaten
• 1/2 tsp salt 1/2 tsp salt
• 1/4 tsp black pepper 1/4 tsp black pepper
• 2 tbsp butter 2 tbsp butter
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 1 tsp dried thyme 1 tsp dried thyme
• 1 tsp dried rosemary 1 tsp dried rosemary
• 1 tsp dried oregano 1 tsp dried oregano
• 1/2 tsp sugar 1/2 tsp sugar
• Salt and pepper to taste Salt and pepper to taste
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 8g, 4g
• Carbohydrates (total, sugars): 68g, 4g
• Protein: 10g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Mash the boiled potatoes until smooth. Allow them to cool slightly.
2. 2.
   In a large mixing bowl, combine the mashed potatoes, flour, beaten egg, salt, and black pepper. Mix until a dough forms.
3. 3.
   Transfer the dough onto a floured surface and knead gently until smooth.
4. 4.
   Divide the dough into small portions and roll each portion into a long rope.
5. 5.
   Cut the ropes into bite-sized pieces and press each piece with a fork to create ridges.
6. 6.
   Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the surface. Remove them with a slotted spoon and set aside.
7. 7.
   In a separate pan, melt the butter over medium heat. Add the chopped onion and minced garlic, sauté until translucent.
8. 8.
   Add the canned diced tomatoes, dried thyme, dried rosemary, dried oregano, sugar, salt, and pepper to the pan. Simmer for 10 minutes, allowing the flavors to meld together.
9. 9.
   Add the cooked gnocchi to the tomato sauce and gently toss to coat.
10. 10.
    Serve the British-style Tomato Gnocchi hot, garnished with fresh basil leaves.

Treat your ingredients with care...

• Potatoes — Ensure the boiled potatoes are well-drained and cooled slightly before mashing to prevent a sticky dough.
• Canned diced tomatoes — Opt for high-quality canned tomatoes to ensure a rich and flavorful sauce.

Tips & Tricks

• For a twist, add cooked bacon or sausage to the tomato sauce for extra flavor.
• If desired, sprinkle grated British cheese, such as cheddar or Red Leicester, over the gnocchi before serving.
• To save time, the gnocchi can be made in advance and refrigerated until ready to cook.

Serving advice

Serve the British-style Tomato Gnocchi as a main course accompanied by a fresh green salad and crusty bread.

Presentation advice

Arrange the gnocchi neatly on a plate, drizzle the tomato sauce over them, and garnish with fresh basil leaves for an appealing presentation.