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Fresh Potato Gnocchi with Nduja

Prep Cooking Serves
60 mins 60 mins 4 Adults

A warming lunch or supper with a bit of help from our favourite garlic infused cooking oil!

Recipe by The Devilled Egg | The Online Cookery School.




  • 500g cooked potatoes grated
  • 150g plain flour
  • 1 whole egg
  • 1 egg yolk
  • 10g softened butter
  • 1 teaspoon of salt


  • 500g parboiled gnocchi
  • 100g spicy Nduja
  • 1 teaspoon of Fussels Garlic Rapeseed Oil (The perfect garlic oil for cooking!)
  • 200g cherry tomatoes, halved
  • 1 ball of mozzarella, torn
  • 1 small bunch of wild garlic, sliced


For the gnocchi:

add flour, eggs, butter and salt to the grated potatoes and knead until you get a smooth dough.

Roll into little finger shapes and set aside (or roll into little balls). You could keep this in the fridge for a few days or freeze to use later.

Bring a pan of salted water to boil, place gnocchi into the boiling water and boil until they come to the surface (about 2 minutes).

Preheat the oven to 200C.

Combine the gnocchi with the rest of the ingredients and bake for 20 minutes until piping hot and the cheese is melted and turning golden.


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Trio Of Garlic Mayonnaises


Trio Of Classic Mayonnaises


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3 X 500ml Bottles Of Cold Pressed Rapeseed Oil


Trio Of Rapeseed Oil Mayonnaises


Trio Of Fruit Flavoured Vinaigrettes


Trio Of Flavoured Rapeseed Oil for Cooking


Trio Of Fussels Dressings