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Roast your potatoes on 200 degrees Celisus for 50 minutes then scoop out potato from the skins. Add in the salt, chopped basil, egg yolk, parmesan and two thirds of the flour, knead into a dough adding in the extra flour when needed, so dough’s no longer sticky. Divide into three and roll out into long strips, cut into 2cm pieces. In batches add to a large pan of salted boiling water and cook for 2-3 minutes, until they float to the top.

For the sauce, heat your oil in a large frying pan then combine all ingredients, (holding back half the parmesan and pistachios to garnish with) cook for 2-3 minutes then add in the gnocchi, mix then serve with an extra sprinkle of pistachios and parmesan.