Recipe : Gnocchi with Tomato & Basil

Servings: 4-6
1 box of Queen May potatoes from Hudson Meats
300g all purpose flour + 50g to dust
1 egg
1 tsp pepper
1 tsp salt
Tomato and Basil sauce
2 jars Peter Watson’s pasta sauce from Hudson Meats
Pecorino from Hudson Meats
3-4 tbsp olive oil
6-8 cloves garlic finely chopped
2 tsp crushed dried chilli
Handful fresh basil



  1. Peel and wash potatoes thoroughly. Cut into quarters and place potatoes to a large pot of boiling water. Cook for 25 minutes until tender and soft (use a fork to pierce to test). Drain potatoes and set aside to cool.
  2. Place potatoes in a bowl and mash until smooth. Mix in salt and pepper. Make a well in the middle and crack an egg. Mix until combined.
  3. Add half of the flour to a clean surface and place potato dough onto flour. Knead the dough and add remaining flour. Knead until dough is no longer sticky and has a solid texture. Add more flour if required.
  4. Slice the dough into 2 sections. For each section, slice into 4 separate parts.
  5. Roll out each part into a long rope using flour to dust . Slice rope into ½ inch squares and set aside on a floured surface. 
  6. Use your thumb to roll each square over a floured fork to make a decorative shape.
  7. Bring a saucepan of water to boil and add gnocchi in batches. Add gnocchi and stir gently to prevent them from sticking. Boil for 3-4 minutes until the gnocchi floats to the surface. Use a slotted spoon to drain and transfer to a bowl.
  8. For the sauce, heat olive oil in a pan. Add garlic and saute until fragrant. Pour in pasta sauce, add chilli and bring to a simmer. Toss fresh basil and stir. Add gnocchi and mix gently.
  9. Serve with more basil and freshly grated pecorino.

*Note, the servings can be halved by boiling half of the gnocchi and storing the rest of the uncooked gnocchi in sealable plastic bags in the freezer for up to 1 month. 

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