Gnocchi & Tomato with Prosciutto and Basil Sauce

Making the Sauce


6 -7 slices prosciutto chopped small pieces
3 cloves Garlic
1 onion
2 cans chopped tomatoes
15g olive oil
15g raw sugar
Few Sprigs of Fresh Basil around 15-20 Leaves Chopped Finely Place leaves on top of each other and cut – much easier

Place Onion and Garlic and chop for a few seconds speed 6

Add Oil and cook for 2 and half minutes speed 2 at 100 degrees.

Add Prosciutto

Add in 2 Cans of Chopped Tomatoes , Fresh Chopped Basil and Sugar. Cook at 100 degrees reverse Speed 2 for 8 and half minutes.

Set aside


Making the Gnocchi

You will need around 850 g of Potatoes, I had 2 very large red skinned ones and one smaller potato.
Boil these in a large pot of salted water for around 45 minutes


Using a glove (because they are HOT) skin them using a sharp knife


Put through a potato Ricer ( these are brilliant, the Thermomix will make  them too mushy in my opinion) They are such a great price too and you can purchase one at 10% off through Thermoblitz at Globe Importers. If you don’t have one you can push through a potato Masher



You will need approximately 100g of plain flour , one egg yolk and a pinch of salt


Mix in the Thermomix for about 30 secs on Knead , scrape down with spatula and repeat for around 45secs to 1 minute.

Tip out onto floured side and gently knead into shape with hands Make sure you have plenty of flour on the side and your hands


Roll into shape a large roll and then divide off sections to work with in making the Gnocchi


Roll each section into a small long roll like so


Divide small roll into little sections and then press down on the Gnocchi Board ( or Use the back of a fork) This is so the sauce will sit in the grooves – making the Gnocchi even yummier.


Lay the made Gnocchi onto a lined and floured tray until ready to cook




Bring a Pot of salted water to the boil and put Gnocchi in batches (so as not to overcrowd them) until they float to the surface (meaning they are cooked)




If you like you can add your sauce to a pan and drop the Cooked Gnocchi into it to help absorb the sauce. Otherwise you can just spoon your sauce into bowls with Gnocchi

Then finely grate ( I use a Microplaner) Parmesan or as pictured here Pecorino cheese across the top (as much or as little as you like)

Thanks to Silvia Colloca Made in Italy for inspiration to making Gnocchi < This recipe link is for her Zucchini $ Pecorino Sauce

2 thoughts on “Gnocchi & Tomato with Prosciutto and Basil Sauce

  1. Hi! This is a great recipe. How do you get your gnocchi consistent? I’ve recently started making ricotta gnocchi but they end up all different sizes :S


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