Homemade Potato Gnocchi with Creamy Tomato Sauce

Ingredients

• 2 pounds (900g) potatoes, preferably Russet 2 pounds (900g) potatoes, preferably Russet
• 1 ½ cups (180g) all-purpose flour, plus extra for dusting 1 ½ cups (180g) all-purpose flour, plus extra for dusting
• 1 large egg 1 large egg
• 1 teaspoon salt 1 teaspoon salt
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 can (14 ounces/400g) crushed tomatoes 1 can (14 ounces/400g) crushed tomatoes
• ½ cup (120ml) heavy cream ½ cup (120ml) heavy cream
• 1 teaspoon dried basil 1 teaspoon dried basil
• ½ teaspoon dried oregano ½ teaspoon dried oregano
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish
• Grated Parmesan cheese, for garnish Grated Parmesan cheese, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 15g, 8g
• Carbohydrates (total, sugars): 70g, 5g
• Protein: 10g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 400°F (200°C). Pierce the potatoes with a fork and bake them for about 1 hour or until tender.
2. 2.
   Once the potatoes are cool enough to handle, peel off the skin and mash them until smooth.
3. 3.
   In a large mixing bowl, combine the mashed potatoes, flour, egg, and salt. Mix until a soft dough forms.
4. 4.
   Dust a clean surface with flour and transfer the dough onto it. Knead the dough gently for a few minutes until it becomes smooth and elastic.
5. 5.
   Divide the dough into smaller portions and roll each portion into a long rope, about 1/2 inch (1.3cm) thick.
6. 6.
   Cut the ropes into bite-sized pieces, around 1 inch (2.5cm) long. Optional: Roll each piece on the back of a fork to create ridges for sauce to cling to.
7. 7.
   Bring a large pot of salted water to a boil. Add the gnocchi in batches and cook until they float to the surface, about 2-3 minutes. Remove them with a slotted spoon and set aside.
8. 8.
   In a separate pan, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until they become translucent and fragrant.
9. 9.
   Pour in the crushed tomatoes, heavy cream, dried basil, dried oregano, salt, and pepper. Stir well and let the sauce simmer for about 10 minutes, allowing the flavors to meld together.
10. 10.
    Add the cooked gnocchi to the sauce and gently toss until they are evenly coated.
11. 11.
    Serve the gnocchi with a sprinkle of fresh basil leaves and grated Parmesan cheese on top.

Treat your ingredients with care...

• Potatoes — Use starchy potatoes like Russet for the best texture. Avoid using waxy potatoes as they can result in dense gnocchi.
• All-purpose flour — Measure the flour accurately, as too much can make the gnocchi heavy, and too little can make them fall apart.
• Crushed tomatoes — Opt for high-quality canned crushed tomatoes or use fresh tomatoes that have been peeled and crushed.

Tips & Tricks

• Be gentle when mixing the dough to avoid overworking it, as this can result in tough gnocchi.
• Dust the surface with flour while rolling the gnocchi to prevent sticking.
• To freeze the gnocchi, place them on a baking sheet lined with parchment paper and freeze until firm. Then transfer them to a freezer bag for long-term storage.
• Experiment with different herbs and spices in the sauce, such as fresh basil, thyme, or red pepper flakes, to customize the flavors.
• Serve the gnocchi immediately after tossing them in the sauce to prevent them from becoming too soft.

Serving advice

Serve the homemade potato gnocchi with creamy tomato sauce as a main course, accompanied by a fresh green salad and crusty bread. It also pairs well with a glass of red wine to enhance the flavors.

Presentation advice

Arrange the gnocchi on a plate, drizzle some extra sauce on top, and garnish with fresh basil leaves and grated Parmesan cheese. The vibrant colors of the sauce and the green basil create an appealing visual contrast.