Potato gnocchiwith homemade tomato sauce
Tender potato gnocchi made with a restrained amount of flour, served with homemade tomato sauce and finely grated Parmesan.
This potato gnocchi recipe keeps the dough delicate by cooking the potatoes in their skins, letting excess steam escape and adding only enough flour for shaping. The pieces are cooked in small batches, then gently coated with a simple tomato and olive oil sauce.
Ingredients
Gnocchi
Sauce
Finishing
Preparation
Cook the potatoes
Wash and cook the potatoes in their skins until a knife passes through the center. Drain, peel while warm and pass through a ricer.
30 minutesMake the dough
Spread the riced potato to release steam. Add flour gradually and mix only until the dough can be shaped.
15 minutesShape the gnocchi
Divide the dough, roll into thin ropes on a lightly floured surface and cut into 2 cm pieces.
15 minutesCook in batches
Drop small batches into boiling water and lift them out with a slotted spoon as soon as they float.
15 minutesFinish with sauce
Cook the tomatoes in olive oil until saucy, gently coat the gnocchi and finish with Parmesan.
10 minutes
Substitutions
Parmesan may be omitted, although the final dish will be less salty and contain less protein.
Storage
Cool within two hours and refrigerate in a sealed container.
Approximate shelf life: Up to 3 days refrigerated.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
