- Media Credit: Bettina's Kitchen

Gnudi with Tomato & Basil


A great way to use up leftover mashed potato, gnudi are large pillowy gnocchi that you must make for dinner tonight!
Duration40 mins
Cook Time20 mins
Prep Time20 mins


  • 450 g 1 lb potatoes, peeled and chopped
  • 100 g 31?2 oz/heaped3?4 cup fine cornflour (cornstarch)
  • salt and freshly cracked black pepper
Tomato Sauce
  • 1 ?2 onion
  • 3 garlic cloves
  • 3 large tomatoes blitzed in a blender
  • 1 tablespoon tomato purée paste
  • sprinkle of brown sugar
  • sprig of thyme
  • basil leaves
  • olive oil for frying
  • salt and freshly cracked black pepper
  • nutritional yeast or parmesan alternative


  • Start off by boiling your potatoes until nice and soft, then drain until dry. In a
    large bowl, mash the potatoes and add the cornflour, salt and pepper to taste and knead until you have a nice dough. Divide up into balls by using a small-
    size cookie scoop and set aside.

    Heat a little olive oil in a pan and fry the onion and garlic until nice and soft.

  • Add a sprinkle of brown sugar a tablespoon tomato purée and three large fresh tomatoes that have been blitzed in a blender and let the sauce simmer for 5 minutes.

  • Finish off with salt, pepper, fresh thyme and basil and set aside.

  • Bring a large pot to a boil with a teaspoon of salt and gently ladle in the
    potato gnudi. They will be ready when they come off the bottom of the pan
    and float up. 
  • Once ready gently add to the saucepan with the tomato sauce and cover. Sprinkle with a few sprigs of fresh basil and eat straight away while still warm. 
This recipe has been generously shared by Bettina’s Kitchen. Check out their website for even more delicious plant-based recipes.
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