Gnocchi with tomato sauce
4 servings
30 minutes
Gnocchi with tomato sauce is a traditional Italian dish that delights with its tender texture and rich flavor. Gnocchi are made from baked potatoes, making them light and airy, while the ridged surface helps hold the appetizing sauce. This recipe uses a classic tomato sauce with onions, garlic, and fresh tomatoes, creating a harmonious blend of sweetness and spiciness. The dish is perfect for family dinners or special occasions. Gnocchi can be served with meat ragout, mushroom sauce, or simply with aromatic herbs. The simplicity of preparation and the ability to freeze them make them a convenient choice for busy days. Historically, gnocchi originated in Italy as an economical dish but over the years have become a true culinary masterpiece symbolizing comfort and homeliness.
1
Potatoes for gnocchi can be boiled, but I prefer to bake them. This helps to remove excess moisture and the flavor is richer. Without peeling, wash and dry each potato. Bake in a preheated oven at 200 degrees for 30-40 minutes, depending on the size of the potatoes. Then remove from the oven and let cool. Peel the potatoes and mash them. You can use a potato masher, but first grate them on a coarse grater.
- Potato: 1200 g
2
Mix the potatoes with a generous pinch of salt and eggs in a large bowl or pot. Then, incorporate the flour. Once the mixture is more or less uniform, place it on a floured work surface. Knead the dough for 5-7 minutes until it becomes smooth and elastic. Tear off small pieces, roll them into dumplings of your preferred size. Optionally, you can gently press each dumpling with the back of a fork to create a ridged surface. It looks nice and holds the sauce well.
- Salt: to taste
- Chicken egg: 2 pieces
- Wheat flour: 300 g
3
Boil water in a large pot and add salt. Cook the gnocchi until they float. Then, dry them on a paper towel. At this stage, they can be frozen to simply reheat in boiling water later. In that case, after cooking, cool the gnocchi in cold water and then dry them. If you are making gnocchi now, melt some butter over medium heat in a pan. Use a slotted spoon to transfer the dumplings from the boiling water to the sizzling butter.
- Salt: to taste
- Butter: 25 g
4
Cook for 1-2 minutes, then add finely chopped onion and garlic. After another 3-4 minutes, add randomly chopped tomato. Season with salt and pepper, cook for another 3 minutes, and serve, adding herbs if desired. I encourage you to try gnocchi; it's interesting, fun, and delicious. They pair wonderfully with meat sauce or creamy mushroom sauce. Let the pasta sit on the shelf. Replace it in your mind with gnocchi. You'll be surprised at how brightly each dish will shine with new colors.
- Onion: 0.5 head
- Garlic: 1 clove
- Tomatoes: 2 pieces
- Salt: to taste
- Parsley: 1 bunch