Creamy Potato Gnocchi


1 min read

Serving: 4
Cooking time: 2 hours

Potato Gnocchi:

  • 450g potatoes
  • 3 pc egg yolks
  • 125g corn flour
  • pinch of nutmeg
  • salt and pepper

Creamy Tomato Sauce:

  • 100g Anchor Extra Yield
  • 100g tomato sauce
  • 5g chopped parsley
  • salt and pepper


  • 1 garlic clove
  • 1 onion (medium size)
  • 200ml vegetable stock 
  • 50g vine tomatoes
  • 50g olives
  • 50g prosciutto

Potato Gnocchi:

  • Boil the potatoes with skin "a point". This means not overcooked and not too hard. 
  • Put the potatoes in the oven and let them dry at 180°C for around 8 minutes.
  • Cut the potatoes in half and take the potato meat out. Do not use the skin and burned parts.
  • Press in the potato meat. Mix the egg yolk under and slowly add the corn flour until the dough is not wet anymore - this is when it does not stick to your hands.
  • Add some seasoning. 
  • Form nice shapes of gnocchi and boil in salt water. They are ready when they float to the top. 
  • Take out the water and let the gnocchi chill.

Creamy Tomato Sauce:

  • Add the ingredients in the following order: tomato sauce, Anchor Extra Yield Cooking Cream, parsley, and salt and pepper. 


  • Chop the garlic and cut the onion into small pieces.
  • Chop the sundried tomatoes and olives into big chunks.
  • Place slices of prosciutto onto a baking tray aligned with parchment paper. Bake till crispy at 95°C for 1 hour. 


  • In a pan heat up olive oil, add garlic and onions. Cook 1-2 minutes, deglaze with stock.
  • Add the sundried tomatoes and olives and cook for approx. 1 min. 
  • Add the gnocchi and the creamy tomato sauce. 
  • Add some parsley with salt and pepper and cook 1-2 more minutes (till glossy). 
  • Serve with some rustic bread.



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