· recipe ·
Gnocchi in Creamy Tomato Sauce
Pink sauce gets its name from the color that cream lends to tomatoes. The dairy also softens the perception of acidity without taking away the tomato flavor.
Time and servings
- Prep
- 40 min
- Cook
- 75 min
- Total
- 115 min
- Servings
- 4
Nutrition per serving
- Calories
- about 450
- Protein
- 15 g
- Fat
- 14 g
- Carbs
- 66 g
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Build the tomato base
Warm the olive oil over medium heat. Slice the garlic, cook it for about 30 seconds, then add the tomato paste. Stir for 1 minute, add the crushed tomatoes and black pepper, and simmer until the sauce no longer looks watery.
Heat the cooking water
Use 3 quarts3 liters of water. When the tomato base begins to thicken, bring the cooking water to a gentle boil while the sauce finishes simmering. Add 1 1/2 tsp9 g of the salt to the water.
Finish the sauce
While the water heats, lower the sauce heat and stir in the light cream. Finely grate the Parmesan, stir half into the sauce, and set the rest aside for serving. Take the sauce off the heat once smooth.
Cook the gnocchi
Once the sauce is ready and the water gently boils, lower in the gnocchi. As soon as they float, lift them out and transfer them directly to the sauce.
Coat and serve
Fold the gnocchi through the sauce over low heat, adding a spoonful of cooking water if it needs loosening. Taste for salt, then finish with torn basil and the remaining Parmesan.
