• 750 g agria potatoes
  • 1 (size 7) egg
  • 1 tsp salt
  • 100 g flour

  • Tomato, Pea and Mint Sauce:
  • 1 small onion, finely diced
  • 1 clove garlic, crushed
  • 400 g Wattie's Crushed and Sieved Tomatoes
  • 1 cup Wattie's frozen Baby Peas
  • Handful fresh mint leaves, chopped
  • 1 Tbsp balsamic vinegar (optional)
  • A little butter and oil to fry gnocchi
  • Grated Parmesan to garnish
  1. Preheat the oven to 180°C (fan assisted). Wash and prick the potatoes with a fork. Bake for 1 hour, or until the potatoes are soft. Remove from the oven and allow to cool enough to be able to peel the skins from the potatoes. While still warm press the potatoes with the back of a spoon through a sieve into a mixing bowl. Alternatively use a potato ricer.
  2. Mix in the egg and salt. Sift in the flour and bring mix together to form a soft dough. Add a little extra flour if needed. It should feel dry to the touch but not crumbly. Divide the dough into 6 pieces.
  3. On a lightly floured board roll each piece into a log about 30 cm long. Cut each log into 2 cm pieces. With your thumb make a small indentation in each piece. Place on a baking paper lined tray with a dusting of flour. Refrigerate for 10 minutes*.

Tomato, Pea and Mint Sauce:

  1. Heat a dash of oil in a saucepan. Add the onion and cook over a medium low heat until it softens. Add the garlic and cook a further 30 seconds. Pour over Wattie’s Crushed and Sieved Tomatoes. Stir while bringing to the boil. Reduce heat and simmer for 10 minutes to allow the tomatoes to thicken and reduce by a third.
  2. Add Wattie’s Baby Peas and cook a further 3-4 minutes, until peas are hot. Remove from the heat. Stir in chopped mint. Taste and season as required, a little salt and balsamic vinegar if wished. Set aside and keep warm.
  3. To cook the gnocchi: Bring a large saucepan of salted water to a rolling boil. Add the gnocchi (allow 12-14 pieces for each serve) – cooking this in batches will be better rather than overcrowding the pan. Cook until the gnocchi float to the surface. This will take 2-3 minutes. Remove with a slotted spoon, making sure the excess water is drained from the gnocchi. Set aside on a tray. Heat a little butter and oil in a frying pan. Add the gnocchi and toss over a medium heat until golden and hot. Add to the tomato sauce and gently fold the gnocchi through the sauce. Serve garnished with grated parmesan.

Top Tips

To freeze: place the uncooked gnocchi on a tray. Place in freezer. Once gnocchi are frozen pack into re-sealable bags or containers. Gnocchi can be cooked from frozen but will take a little longer than cooking from fresh.

Do not mash the potatoes as it is important that the potatoes are very smooth.

The gnocchi can become sticky if refrigerated for too long. If this happens sift a little extra flour over the gnocchi, alternatively freeze.

  1. Gnocchi is cooked when it floats to the surface. It is important to have the correct amount of flour added – Too much and the result will be a very heavy textured gnocchi. Too little flour and the gnocchi will disintegrate.
  2. Baking the potatoes ensures that moisture is kept to a minimum and not too much extra flour will be needed. Using a floury potato like Agria will also ensure a better result.
  3. Omit the pan frying step for the gnocchi if wished and add the boiled drained gnocchi to the sauce.
  4. Toss cooked gnocchi through pea and mint pesto - as seen in this recipe.

Made With

Crushed and Sieved Tomatoes

This passata style product uses only the finest vine-ripened Hawke’s Bay tomatoes, crushed and sieved to create this natural tomato sauce style product.

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