• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 300g potatoes, peeled and cubed
  • 15g butter
  • 1 small egg
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 3/4 cup plain flour
  • Tomato soup:
  • 1 clove garlic, peeled and crushed
  • 1 onion, chopped
  • 200g tomatoes, skinned and coarsely chopped
  • 300g canned tomato puree
  • 1 tbsp chopped fresh basil leaves
  • 1 to 2 tbsp oil
  • 1 cup water
  • 1 cube chicken stock
  • Freshly ground black pepper


  1. To prepare gnocchi, cook cubed potatoes in boiling salted water till tender then mash. Add butter, egg, salt and pepper to the mashed potatoes. Mix in just enough flour to make a soft yet manageable dough.
  2. Form pieces of dough into oval shapes and cook in boiling water (a few pieces at a time) until gnocchi rises to the top. Remove gnocchi with a slotted spoon and drain well. Place gnocchi on individual dishes and serve together with tomato soup.
  3. For the tomato soup, heat oil in a saucepan and fry garlic and onion till fragrant. Add chopped tomatoes, tomato puree, chicken stock cube and water. Cook to a boil then lower heat and simmer for five to 10 minutes. Add basil, black pepper and a pinch of salt to taste.
  4. Serve soup hot with a sprinkling of more fresh chopped basil leaves.

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