Cook with Charlie!

Gnocchi & Roasted Tomato Sauce Recipe - Serves 2

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Ingredient List

  • For Gnocchi
  • 1 x 250g Cooked & Still Warm Jacket Potato
  • 60g Plain Flour (Do not add all of this)
  • 15g Cheese
  • 1 Egg

 For Roasted Tomato Sauce

  • 400g of Fresh Tomato or 1 Tin of Tomato
  • 2 Garlic Cloves
  • 1 Stick of Celery
  • 1 Pepper
  • 1 Onion
  • 10g Fresh Thyme or 1 Tablespoon of  Dried Herbs
  • 2 Tablespoons of Olive Oil
  • Cheese for grating on top

Equipment List

  • 1 x Chopping Board
  • 1 x Kitchen Knife
  • 1 x Potato Masher or Fork
  • 1 x Roasting Tray
  • 1x  Saucepan
  • 1 x Slotted Spoon
  • 1 x Mixing Bowl
  • 1 x Cheese Grater
  • 1 x Plate with kitchen paper towel
  • 1 x Plate for Serving


  • Begin by preheating your oven to 190c
  • To make your sauce, remove the tops from your tomatoes, roughly chop into quarters and place in a roasting tray. Roughly chop the remainder of your vegetables into equal sizes and add to the roasting tray.
  • Drizzle with olive oil and sprinkle with herbs, then place in your oven for around 30 minutes or until the vegetables are soft and tomatoes have released their juice.
  • Place a small saucepan of water on the heat and bring to a boil. This will be to cook your gnocchi
  • To make your gnocchi dough, start by scooping the cooked potato out of the skin into a bowl. It is best if the baked potato is still warm and not cold
  • With a masher or a fork, gently mash the potatoes. This does not need to be fully smooth, small chunks renaming are ideal.
  • Next, add 15g of grated cheese along with seasoning to your mashed potato.
  • Make a well in your mashed potato and add one cracked egg, mix the egg into the potato dough. This will be wet.
  • Now a teaspoon of your flour and continue to add flour until a dough has been achieved. Do not overwork the dough or equally add all the flour or your Gnocchi will be tough and floury
  • Once formed, roll your gnocchi into a long sausage shape and cut into 2cm pieces
  • If your water is boiled, add a pinch of salt to your water and add ½ of your pieces of gnocchi to the boiling water. Carefully stir the pan once to make sure the gnocchi have not stuck to the bottom.
  • Cook for around 2 minutes or until the Gnocchi have risen to the top. Carefully drain the gnocchi onto a plate with paper and repeat the process with the remaining gnocchi. Once the gnocchi are drained place on a small plate with a drizzle of oil to stop the gnocchi from sticking and cover with a cloth to keep warm
  • By this time your sauce should be cooked, either serve this sauce chunky or lightly mash with your potato masher to achieve a smoother texture. Season & add a teaspoon of sugar if needed
  • To serve, add your tomato sauce to your plate, then add your warm gnocchi and top with grated cheese

As optional preference, you can pan fry your gnocchi to give you a lovely colour and crisp texture. Once your gnocchi is cooked, remove from the boiling water and place straight into ice cold water. Once cold, remove and drain on a paper towel. Next lightly oil the gnocchi and pan fry in a preheated pan on a medium heat for around 90 seconds on each side until golden and crisp. Serve immediately