Potato Gnocchi with Tomato Sauce

Homemade gnocchi has its own charm. The preparation is quite simple, but the taste is completely different from store-bought gnocchi. Together with homemade tomato sauce, they create a truly homey dish!

Details

  • Preparation Time: 25 minutes
  • Cooking Time: 60 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

Gnocchi

  • 1 kg Potatoes, white

  • 250 g Flour, Whole wheat

  • 2 piece Egg, fresh

  • 1 teaspoon Salt, table

  • 30 g Butter, unsalted

  • 100 g Cheese, Parmesan, grated

  • 30 g Basil, fresh

Sauce

  • 2.5 spoons Oil, vegetable oil, canola

  • 1 piece Onion, raw

  • 1 piece Green, raw

  • 2 piece Carrot, fresh

  • 2 cans Tomato, pieces - can

  • 1 teaspoon Sugar, white

  • 0.5 teaspoons Salt, table

  • 2 pinch Spices, pepper, black

Steps

  1. To prepare potato gnocchi, first wash larger potatoes and place them in a large pot. Add enough cold water to completely cover the potatoes, then place the pot on the stove and salt the water. Wait for the water to boil, then reduce the heat, cover the pot, and cook the potatoes for another 25 minutes. Drain the cooked potatoes and let them cool in the colander.

  2. Once the potatoes have cooled, peel them and mash them in a large bowl using a potato masher until you have a completely smooth mixture. In a small bowl, whisk the eggs with a fork. Using a wooden spoon, mix the flour, salt, butter, and whisked eggs into the potato mixture.

  3. Transfer the potato mixture to a floured work surface and knead it until you have a soft and elastic dough. Shape the dough into a long roll with a diameter of 1.5 cm and cut it into smaller, 2 cm long gnocchi. Use the blunt side of a knife to help shape them, and press each gnocchi against the back of a fork to create ridges.

  4. Peel the onion and finely chop it. Thoroughly wash and clean the celery stalk, then finely chop it. Peel and grate the carrot, then cut it into smaller pieces. Place a saucepan on the stove and heat it well, then add the oil. Add the vegetables to the pan and sauté them for about 5 minutes, stirring occasionally. Then add the tomatoes and sugar, and season with salt and pepper to taste. Bring the sauce to a boil, then simmer it on low heat for an additional 20 minutes.

  5. Meanwhile, place a large pot of salted water on the stove and bring it to a boil. Add the prepared gnocchi to the boiling water and cook them on moderate heat until they float to the surface. Use a slotted spoon to remove them from the water and keep them warm.

  6. Thoroughly wash and dry the basil. Tear the leaves off the stems and finely chop them. Grate the Parmesan cheese finely. Once the sauce is ready, arrange the gnocchi on plates, pour the sauce over them, and sprinkle with grated Parmesan and basil. Serve the prepared dish.

Nutrition Information (Per 100g)

  • Calories: 101.07 kcal
  • Fat: 2.61 g
    • Saturated Fat: 0.79 g
  • Carbohydrates: 16.09 g
    • Sugars: 0.83 g
  • Protein: 2.65 g
  • Fiber: 2.25 g

Advice

To spice up the tomato sauce, you can also add a pinch of dried basil and a pinch of oregano.