Looking for a delicious way to use up Potatoes? Look no further! This yummy vegetarian Gnocchi is done in no time, and best yet, the Gnocchi only needs 5 ingredients!

Gnocchi alla Roma 1


  • Use as little flour as possible, this will depend on the water content of the potato
  • Bake the potatoes in their skins, not boil (to avoid water logging)
  • Use a potato ricer for the smoothest consistency
  • You can poach and eat right away. Or, you can pre-poach (and even keep in the fridge for a few days), then pan fry in olive oil (or butter)
  • Simple ingredients take a bit of love so don’t be afraid to give some time and energy to this dish
  • A great way to keep the kids occupied over school holidays
  • Potato should be firm fleshed, try desiree, kestrel, or kipfler
  • Alla norma is a classic sauce from Catania in Sicily, it’s ingredients are perfectly in season now!
  • Eggplant is best cooked in a very generous amount of olive oil, to give it a delicious flavour and sumptuous texture.
  • Traditionally this sauce is topped with ricotta salata, aka salted ricotta. But the vegan version without cheese is just as good if you use the best quality potato, tomato and eggplant (and in season!)

Watch us demonstrate this on the morning show here!

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Gnocchi alla norma

Serves 6-8

For the gnocchi:

  • 1kg potato
  • 150g to 250g plain flour
  • salt, to taste

For the sauce a la norma

  • 1kg eggplant, diced into 1 inch pieces
  • 150ml extra virgin olive oil
  • 50ml olive oil, extra
  • 1 brown onion, finely chopped
  • 1 clove garlic
  • 1kg best quality tomatoes (or 800g really good tinned chopped tomatoes in tomato juice)
  • salt and pepper
  • sugar, to taste
  • basil, to finish
  • optional, salted ricotta, to finish for a non-vegan version
  1. Preheat the oven to 180C, Place whole, unpeeled potatoes on a baking tray and roast until tender (this depends on the size of the potatoes, somewhere between 1 hour and 1.5 hours).
  2. Next, start the sauce. Chop eggplant into 1 inch chunks and cover generously with extra virgin olive oil, don’t be shy! Place on a baking tray, cover loosely with foil and roast at 180C for 30 minutes or until tender.
  3. Meanwhile, in a pot on medium heat, sauté the onion with some more olive oil until soft and translucent. Add chopped garlic and peeled and chopped tomatoes, reduce heat to medium-low and cook down for about 20-30 minutes until reduced and thickened. Season with salt and pepper, and some sugar if you need to balance acidity on the tomatoes. Add the cooked eggplant at the very end.
  4. While the sauce is cooking, prepare the gnocchi. Peel the hot cooked potato (this is easier with dishwashing gloves to protect your hands, but you can let it cool down if you need to) and pass through a ricer or simply mash. Mix with 150g plain flour, and season. If you feel like you need more flour, gp ahead and add it little by little until you get a good consistency. On a floured bench top, roll out ¼ of the dough at a time onto a 1 inch sausage shape. Using a floured knife, cut into small gnocchi.
  5. Bring a large pot of well salted water to the boil. Once boiling, add the gnocchi, in batches. They are ready when they float to the top, remove using a sieve.
  6. To serve, toss gnocchi in the sauce, and serve topped with basil leaves.

Gnocchi alla Roma 2