• Flour 250.0 g
  • Parmesan cheese 40.0 g
  • Ricotta cheese 110.0 g
  • Choux Pastry 150.0 g



  • Buffalo Mozzarella 120.0 g
  1. Gnocchi:

    • Add the flour, cheese and choux pastry to the mash and knead to make a soft dough, be careful not over work, we need it to be light and fluffy.
    • Dust a work surface with flour and using small batches roll out the dough in thin logs.
    • Dust a knife with flour and cut the dough into small pillow shapes.
    • Place the Gnocchi into a large pot of simmering water, once they float they are ready to add to the sauce.
  2. Sauce:

    • Add the oil to a sauce pan and sauté the onion, garlic, chilli, bay leaf and rosemary till fragrant and soft. Add the Knorr Tomato Pronto, cheese,Astra Fat Spread and cook for 5 minutes to heat through and slightly reduce.
    • Add the oregano, olives and capers and stir through, add the Gnocchi to the sauce to coat.
  3. Garnish:

    • Transfer the Gnocchi to a bowl and top with sliced buffalo mozzarella, gratinate under the salamander the garnish with fresh basil leaves.
  4. Chefs Tip:

    • Use Choux pastry to keep the Gnocchi very light almost melt in the mouth here is the recipe.
    • 250 ml water
    • 125 g Astra Fat Spread
    • 2 g salt
    • 187 g flour
    • 125 g eggs
  5. Method:

    • Bring the water andAstra Fat Spread to a boil in a pot. Whisk in the flour to make a dough, whisk in the eggs 1 at a time to make a soft paste like dough that just holds it shape.