Homemade Potato Gnocchi with Tomato Sauce

Ingredients

• 2 pounds (900g) potatoes 2 pounds (900g) potatoes
• 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, lightly beaten 1 large egg, lightly beaten
• 4 ripe tomatoes, diced 4 ripe tomatoes, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• Grated Parmesan cheese, for serving Grated Parmesan cheese, for serving
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 62g, 4g
• Protein: 8g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Boil the potatoes in a large pot of salted water until tender. Drain and let them cool slightly.
2. 2.
   Peel the potatoes and mash them until smooth. Allow them to cool completely.
3. 3.
   In a large mixing bowl, combine the mashed potatoes, flour, and beaten egg. Mix until a soft dough forms.
4. 4.
   On a lightly floured surface, divide the dough into small portions. Roll each portion into a long rope, about 1/2 inch thick.
5. 5.
   Cut the ropes into bite-sized pieces and gently press each piece with a fork to create ridges.
6. 6.
   In a separate saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
7. 7.
   Add the diced tomatoes, dried basil, dried oregano, salt, and pepper to the saucepan. Cook the sauce for about 15 minutes, until the tomatoes have softened and the flavors have melded together.
8. 8.
   Meanwhile, bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the surface, indicating they are cooked. Remove them with a slotted spoon and transfer to a serving dish.
9. 9.
   Pour the tomato sauce over the cooked gnocchi and gently toss to coat.
10. 10.
    Serve the gnocchi al pomodoro hot, garnished with grated Parmesan cheese and fresh basil leaves.

Treat your ingredients with care...

• Potatoes — Be sure to use starchy potatoes like Russet or Yukon Gold for the best texture in the gnocchi.
• Tomatoes — Opt for ripe, juicy tomatoes for a flavorful sauce. If fresh tomatoes are not available, you can use canned diced tomatoes as a substitute.

Tips & Tricks

• To achieve light and fluffy gnocchi, avoid overworking the dough. Mix the ingredients until just combined.
• Dust your hands and the work surface with flour when shaping the gnocchi to prevent sticking.
• For a burst of freshness, garnish the dish with a drizzle of extra virgin olive oil and some freshly chopped basil leaves.

Serving advice

Serve the gnocchi al pomodoro as a main course accompanied by a fresh green salad and crusty bread to mop up the delicious tomato sauce.

Presentation advice

Arrange the gnocchi on a large serving platter, drizzle the tomato sauce over them, and sprinkle with grated Parmesan cheese and fresh basil leaves for an appetizing presentation.