- Serves: 4
- Cook Time: 35 minutes
- Prep Time: 25 minutes
- Effort: easy
For the gnocchi
- 85 g instant mashed potato
- 1 tsp salt
- 250 ml boiling water
- 175 g plain flour, plus extra for dusting
For the Bloody Mary sauce
- 1 onion, peeled but left whole
- 2 canned chopped tomatoes
- 3 bunches basil, plus few sprigs for garnish
- 25 g grated parmesan
- 50 g grated mozzarella
- 150 ml single cream
For the Bloody Mary
- 70 ml vodka
- 70 ml sherry
- 60 ml tomato juice
- ¼ tsp celery salt
- 8-10 basil leaves
- ¼ black pepper
1. For the gnocchi: place the instant mashed potato flakes and the salt into a mixing bowl and pour over the boiling water. Set aside to soak for a few minutes, or until the water has been absorbed. Whisk with a fork until the potato mixture is smooth.
2. Add the beaten egg to the potato mixture and beat well. Gradually add in the flour, mixing well with a wooden spoon, until the mixture comes together to form a smooth dough.
3. Turn the dough out onto a floured work surface and gently roll out into a sausage shape. Cut off 3cm pieces of dough and mark each piece with the back of a fork to flatten them slightly, and to create a pattern.
4. Bring a large, deep pan of water to the boil. Add a pinch of salt. Drop the gnocchi into the pan, a few at a time, and cook until they rise to the surface. Remove from the pan and place onto kitchen paper to drain.
5. For the Bloody Mary sauce: place the whole peeled onion into a large saucepan. Add the chopped tomatoes and simmer over a medium heat for 15-20 minutes, then carefully remove the onion.
6. For the Bloody Mary: place the vodka, sherry, tomato juice, celery salt, basil and ground black pepper in a cocktail shaker and shake well to combine. Add the mixture to the Bloody Mary sauce.
7. Simmer the sauce for a further 4-5 minutes, then stir in the basil, parmesan, mozzarella and single cream until melted.
8. Add the gnocchi to the sauce and stir through to coat. To serve, spoon into bowls and garnish with a sprig of basil.
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