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Step 1
Boil the unpeeled potatoes in a large pan of water for 25 minutes or until tender. Drain and, when cool enough to handle, remove the potato skins. Mash until really smooth.
Step 2
Add the egg, plenty of salt and pepper and the flour and mix to a dough. Turn out and knead on a floured surface for a few minutes.
Step 3
Put a large pan of water on to boil. Cut the dough into 4 and roll out each piece to 2cm ‘ropes’. Cut off at 2.5cm intervals and cook the gnocchi in the boiling water, in batches, for 3-4 minutes (4-5 minutes, if frozen, see tip), until risen to the surface. Refresh in cold water and drain well.
Step 4
Preheat the grill to high. Heat the butter in a large ovenproof frying pan over a medium-high heat. Add the gnocchi, in 2 batches, and cook until crispy and golden. Return all the gnocchi to the pan. Add the tomatoes, olives and basil and warm through.
Step 5
Tear the cheese over the gnocchi, pop the pan under the hot grill, until melted and golden. Serve, drizzled with oil and the extra basil.