Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 1 kg floury potatoes (e.g., Rooster potatoes)
  • 4 tomatoes
  • 120 g flour
  • 4 egg yolks
  • 50 g parmesan
  • ¼ bunch of basil
  • 2 tbsp olive oil
  • 1 tbsp Italian herbs
  • Salt and pepper (seasoning)
EUPOTATOES28755 website 820x480 recipes 01 91
Preparation time: 30 MIN Cooking time: 20 MIN
  1. Preheat the oven to 180 °C/Gas 4.
  2. Wash the potatoes and cook them in the oven with the skin for 30 minutes.
  3. Remove the skin and crumble the potatoes. Then add the egg yolks and flour and knead into a dough.
  4. Make 1 cm thick sausages and cut them into small pieces.
  5. Poach the gnocchi in lightly salted boiling water for 3 to 4 minutes until they float to the top.
  6. Remove the gnocchi from the water with a slotted spoon and place them on a piece of kitchen paper.
  7. Wash the tomatoes and mash them with the skin still on. Season with salt and pepper.
  8. Heat the tomatoes in a saucepan and add the olive oil, chopped basil and Italian herbs.
  9. Place the gnocchi in a deep plate, pour over the hot tomato sauce and sprinkle with parmesan and some basil leaves.

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