Potato gnocchi with tomato and basil sauce
4 servings
30 minutes
Potato gnocchi with tomato and basil sauce is a true delight of Italian cuisine, combining the tenderness of potatoes and the aroma of fresh herbs. Originating from Italy, gnocchi is a traditional dish known for its airy texture and versatility. In this recipe, the potato dough achieves softness and a velvety consistency, while the tomato sauce with basil fills it with the rich flavors of the Mediterranean. The spicy notes of celery and sweetness of carrots make the sauce harmonious, while parmesan adds a noble piquancy to complete the dish. This meal is perfect for a cozy family dinner or an exquisite lunch where simple ingredients transform into a culinary masterpiece.
1
For the sauce, heat vegetable oil in a pan, add finely chopped onion, carrot, and celery. Fry for 5 minutes, stirring constantly. Add tomatoes, sugar, spices, and salt. Bring to a boil, reduce heat, and simmer for 20 minutes. Cool and blend in a blender. Add chopped basil and mix well.
- Onion: 1 head
- Vegetable oil: 1 tablespoon
- Celery stalk: 1 piece
- Carrot: 2 pieces
- Sugar: 1 teaspoon
- Canned tomatoes: 850 g
- Basil: 30 g
2
Peel the potatoes, cut them, and boil until soft. Drain and mash. Mix in butter and flour with a wooden spoon, then beat in the eggs. Cool down.
- Potato: 1 kg
- Butter: 30 g
- Wheat flour: 250 g
- Chicken egg: 2 pieces
3
Place the dough on a floured surface and divide it into 2 parts. Roll into 2 sausages and cut into short pieces.
4
In a large pot, bring water to a boil and cook the gnocchi in salted water for 2 minutes. Transfer to serving bowls and serve with sauce and parmesan.
- Grated Parmesan cheese: to taste
