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MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Episode 1 - Gnocchi Napolitano

Ava Stangherlin

Gnocchi Napolitano

Serves 4



800g Desiree potatoes

1 egg

2 tsp sugar

1/2 tsp grappa

2 1/2 cups OO flour



4 tbsp olive oil, plus extra to serve

4 tbsp butter

4 cloves garlic, crushed

1 onion, finely diced

1 stalk celery, finely chopped

8 ripe tomatoes, peeled and finely chopped

5 sage leaves, finely chopped

1/2 bunch basil, finely chopped

1 sprig rosemary

1 dried bay leaf, finely chopped

salt and pepper, to taste

parmesan, shaved, for serving


  • To make the gnocchi, peel potatoes and place them into a pot of boiling salted water. Allow to cook until tender but not falling apart. Remove from heat and strain.
  • Put cooked potatoes through a ricer (or mash) into a bowl. Add egg, sugar and grappa and stir to combine.Sift in flour, gradually, combining until a dough like consistency forms. Roll out into thin logs on a lightly floured surface, cut into 2cm sized pieces and set aside.
  • To make the sauce, place olive oil and butter in a saucepan and set over medium heat to melt. Add garlic, onion and celery and cook until soft. Add tomato and herbs, season and allow to simmer, stirring every few minutes.
  • Meanwhile bring a large saucepan of salted water to a boil over high heat. Add gnocchi and allow to cook until gnocchi pieces float to the surface. Allow gnocchi to float for a minute and then remove to a bowl with a slotted spoon.
  • Add a few drops of olive oil to the gnocchi.
  • Drizzle sauce with olive oil and adjust seasoning.
  • To serve, divide gnocchi between bowls. Add sauce and top with parmesan.