Homemade Gnocchi with Fresh Tomato Sauce

At first glance, this dish may not seem special, but trust us, it is so delicious that you will lick your plates clean. Of course, you can use store-bought gnocchi, but we recommend putting in a little effort, as homemade gnocchi simply cannot be compared to store-bought ones. This is one of those dishes where you can hardly believe that you can create something so tasty from simple everyday ingredients.

Details

  • Preparation Time: 45 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

Gnocchi

  • 1 kg Potatoes, white

  • 200 g Wheat flour, white, multi-purpose

  • 1 teaspoon Salt, table

  • 100 g Cheese, Parmesan, hard

  • 1 piece Egg, fresh

  • 1 handful Cheese, Parmesan, grated

  • pieces Oil, olive

Tomato sauce

  • 2 kg Tomato, red

  • 80 ml Oil, olive

  • 6 pods Garlic, fresh

  • pieces Salt, table

  • pieces Spices, oregano, dried

  • pieces Spices, chili powder

Steps

  1. Place a pot of water on the stove to blanch the tomatoes. While waiting for the water to boil, wash the tomatoes and cut out the stem with a knife, then make a cross-shaped incision on the rounded side.

  2. Once the water boils, add the tomatoes to the pot and blanch them for about one minute (just enough for the skin to peel off). Drain the tomatoes and let them cool.

  3. Peel the tomatoes and remove the seeds if desired, then roughly chop them. If the seeds don't bother you, leave them in.

  4. Peel and finely chop the garlic. Place a wide pot on the stove, pour in olive oil, and heat it. Add the garlic and quickly sauté it—just enough to release its aroma. Add the tomatoes and salt. Wait for the sauce to boil, then reduce the heat to medium and let the sauce simmer gently for about 30 minutes or until it thickens appropriately. Add any desired spices and, if you like, a pinch or two of ground chili. Once the sauce is ready, remove the pot from the heat and cover it.

  5. While the sauce is cooking, prepare the gnocchi. Rinse the potatoes thoroughly under running water to remove all dirt. Place them in a suitably sized pot and cover with enough cold water to fully submerge the potatoes. Bring to a boil, then reduce the heat to medium and cook the potatoes until they are completely soft. The easiest way to check if they are done is with a narrow, thin knife. If the blade slides easily into the potato, it is cooked.

  6. Drain the cooked potatoes and let them cool slightly. While still warm, peel them (using a kitchen towel or glove for help). In a large bowl, mix the flour, salt, and grated Parmesan. Add the potatoes, which you press into the bowl using a potato ricer (or roughly mash with a fork and then pass through a sieve), and a beaten egg. Quickly knead the ingredients with clean hands to form a uniform dough. The dough should be soft like playdough but not sticky.

  7. Lightly flour the work surface. Cut off a larger piece of the dough and shape it into a long roll about 1 centimeter thick. Cut the roll into 2-centimeter pieces to form the gnocchi. You can shape the gnocchi as desired. Repeat the process until all the dough is used.

  8. Bring a large pot of salted water to a boil. Add the gnocchi and cook them until they float to the surface. Use a slotted spoon to remove them from the pot and add them to the warm tomato sauce. Gently stir to coat the gnocchi with the sauce.

  9. Serve the gnocchi in the sauce on plates, sprinkle with grated Parmesan, and drizzle with a little olive oil. Serve the dish immediately.

Nutrition Information (Per 100g)

  • Calories: 70.56 kcal
  • Fat: 1.04 g
    • Saturated Fat: 0.61 g
  • Carbohydrates: 11.08 g
    • Sugars: 1.45 g
  • Protein: 2.41 g
  • Fiber: 1.31 g