Rustic Baked Gnocchi with Kale and Sun-dried Tomatoes

  • YIELD: Serves 4 (4 Servings)
  • PREP: 10 mins
  • COOK: 1 hr 30 mins
  • READY IN: 1 hr 40 mins



  1. Pre-heat oven to 180ºC
  2. Steam the potatoes for 15-20 minutes until soft
  3. Mash the potatoes and add the flour and salt
  4. Use your hands and work the flour into the potato (for no more than a minute)
  5. Turn the dough onto a floured board and knead, working quickly. If the dough is sticky, add more flour, a tsp at a time
  6. Allow the dough to rest, and put a large pot of water on to boil
  7. Break the dough in quarters, and roll into 'sausages'
  8. Using a butter knife, cut into 1cm pieces and drop into the boiling water
  9. Allow them to float to the surface and then carefully add them to a large baking tray (or individual ramekins)
  10. Cook the batch then cover with passata sauce
  11. Gently stir through the kale, tomatoes, chilli, olives and basil
  12. Cover, and bake for 30-40 minutes until bubbling
  13. Serve with cracked pepper and extra basil

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