Potato Gnocchi
6 servings
60 minutes
Potato gnocchi is a traditional Italian dish originating from northern Italy, where potatoes became an important ingredient. These soft, tender dumplings made of potato, flour, and cheese have a velvety texture and a subtle, slightly creamy flavor. They absorb sauce well and are served with tomato sauce infused with garlic and basil. Gnocchi is perfect for cozy family dinners or elegant meals with a glass of wine.
1
Boil the potatoes unpeeled until cooked.
- Potato: 600 g
2
Peel the hot potatoes and mash them into puree.
- Potato: 600 g
3
Add starch, flour, yolk, 20 grams of grated cheese, and 5 grams of salt to the puree. Mix quickly until smooth.
- Potato starch: 15 g
- Wheat flour: 50 g
- Egg yolk: 1 piece
- Grana Padano cheese: 40 g
- Salt: to taste
4
On a floured surface, divide the dough into several parts, roll them into finger-thick sausages, and cut into small pieces.
5
Coat the cut gnocchi in flour.
- Wheat flour: 50 g
6
For the sauce, heat olive oil in a pan, add whole garlic cloves and pour in tomato puree. Heat it up; if the puree is too thick, add a little water or broth. Add sugar, salt, and pepper. Finally, add a few basil leaves.
- Olive oil: 30 ml
- Garlic: 2 cloves
- Tomato puree: 500 g
- Sugar: to taste
- Salt: to taste
- Ground black pepper: to taste
- Green basil: 10 g
7
In a large pot, bring water to a boil, add salt and gnocchi. Make sure they don't stick together. Once the gnocchi float to the surface, they are ready.
- Salt: to taste
8
Transfer the cooked gnocchi to the pan with sauce and mix.
9
Place the gnocchi in serving plates, sprinkle with pepper, grate cheese on top, and garnish with fresh basil leaves.
- Ground black pepper: to taste
- Grana Padano cheese: 40 g
- Green basil: 10 g