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We love this indulgent pasta recipe by Adam D'Sylva.


  • 1kg desiree (organic) potatoes, unpeeled

  • 250g plain (organic) flour, plus extra for dusting

  • 500g heirloom tomatoes

  • 100g peas

  • 3 cloves Australian garlic

  • 3 sprigs basil

  • Cobram Estate Ultra Premium Reserve Picual Extra virgin olive oil


  • 1.

    Cover potatoes with cold water and bring to the boil. Simmer until potatoes became soft(test with a skewer). Drain well, set aside to cool. Peel potatoes and place through a ricer.

  • 2.

    On the a bench add flour to potatoes and bring mixture together, be careful not to add to much flour as the gnocchi will become too hard.

  • 3.

    Lightly flour bench and roll out dough. Cut dough into strips and roll into logs. Cut into desired size.

  • 4.

    Bring a large pot of water to the boil, season well with salt, add gnocchi. As they cook, gnocchi will rise to the surface, cook for a further 15 seconds then remove. Add to sauce.

  • 5.

    In a pot sweat garlic with olive until aromatic. Add tomatoes and peas, cook for a few minutes until tomatoes are slightly softened season with salt and pepper add basil at the end.

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