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Gnocchi with wild rocket

Gennaro makes his gnocchi with boiled potatoes - much faster than baking them - and serves them in an easy rocket, basil and chilli sauce.

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For the gnocchi

  • 700g/1lb 9oz Desiree potatoes, roughly cut to pieces all the same size and unpeeled
  • salt and freshly ground black pepper
  • 2 free-range eggs, yolks only
  • 150g/5½oz plain flour
  • rice flour, for dusting

For the sauce

  • 300g/10½oz wild rocket, roughly chopped
  • 200g/7oz watercress, stalks discarded, roughly chopped
  • 150ml/5½fl oz extra-virgin olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 small red chilli, finely chopped
  • 20 basil leaves, roughly torn
  • salt and freshly ground black pepper
  • freshly grated parmesan, to serve (or a similar vegetarian hard cheese), to serve