A Taste Of Marilyn

A recipe blog, brought to you by some people at Marilyn & Sons.

Jimmy Farnsbarns’ Home Made Gnocchi with Pork & Pea



  • Potatoes – 1KG
  • Double O Flour – 1 cup
  • Beaten Egg – 1/4 cup
  • Salt – pinch


Boil the potatoes until they fall off a fork. Drain and put in the fridge to cool.Once cool push through a strainer into mixing bowl using a large serving spoon.With you hands, mix through the flour and slowly add the egg. Knead until you have a consistent dough and leave to site for 2 minutes. Add flour if necessary.Dust the surface with flour and then cut pieces off the dough and roll into ‘snakes’ of approximately 15mm diameter.Then cut the ‘snakes’ into pieces no more than 25mm long.



  • Tinned Italian tomatoes – 2 cans, crushed
  • 1 Red Onion – thinly sliced
  • 1 small red chilli
  • 5 Pork & Fennel Sausages – From reputable Butcher
  • Fresh Green Peas
  • Garlic – 3 cloves
  • BasilĀ 
  • Dried Oregano
  • Parmesan
  • Salt & Pepper
  • Olive Oil


Push out the meat from the sausage casings and roll into small balls approximately 20mm diameter and dust with flour. Lightly fry the balls in olive oil over a medium flame until lightly brown, then add the onion and cook for a further 3 minutes.
Add the chilli and garlic and cook for another 2 minutes. Add the tomatoes and simmer for 8 minutes.
Add the basil, oregano and peas.
Once the peas are in, delicately place the gnocchi into a saucepan of boiling salted water until they float.
Drain the gnocchi and add to the sauce, combining well.
Serve in shallow bowls and top with freshly grated parmesan and a glug of good quality olive oil.
Molto Bene!

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