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Fresh Potato Gnocchi with Nduja

A warming lunch or supper!

Recipe by The Devilled Egg | The Online Cookery School. Buy an online course HERE.


  • Gnocchi:

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

  • 500g parboiled gnocchi
  • 100g spicy Nduja
  • 1 teaspoon of Fussels Garlic Rapeseed oil
  • 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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