· recipe ·
Potato Gnocchi with Tomato Sauce
Pomodoro simply means tomato in Italian. A sauce made with canned tomatoes gives this familiar pairing a place on the table even when fresh tomatoes are out of season.
Time and servings
- Prep
- 40 min
- Cook
- 75 min
- Total
- 115 min
- Servings
- 4
Nutrition per serving
- Calories
- about 350
- Protein
- 9 g
- Fat
- 9 g
- Carbs
- 61 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.
Prepare the sauce ingredients
While the potatoes cook, slice the garlic and crush the canned tomatoes by hand in a bowl. Tear the basil just before serving.
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.
Make the tomato sauce
Warm the olive oil over medium-low heat and stir in the sliced garlic for about 30 seconds without browning it. Add the tomatoes and black pepper. Let the sauce simmer. When it begins to thicken, start the cooking water; keep the sauce simmering until a spoon leaves a trail across the pan, then take it off the heat.
Heat the cooking water
Bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a boil while the tomato sauce finishes simmering.
Cook the gnocchi
Once the water boils, lower in the gnocchi and stir once. Lift them with a slotted spoon as they float and transfer them directly to the tomato sauce.
Coat and serve
Warm the gnocchi in the tomato sauce over low heat for 1 minute. Take the pan off the heat, fold in the basil, and taste. Add up to 1/2 tspup to 3 g of the remaining salt only if needed, then serve.
