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The classic recipe for potato gnocchi is with ragù, however in this recipe they are served with a fresh sauce made with peeled or strained tomatoes. In this recipe the gnocchi are handmade.
Servings: 6 persone
Attrezzature
- Non-stick saucepan (for boiling potatoes)
- Non-stick frying pan (for the sauce)
Ingredients
For the sauce
- 400 gr Canned Peeled Tomatoes
- 40 gr Parmesan cheese
- 1 nr Onion
- Extra virgin Olive Oil
For the potato gnocchi
- 1200 gr Potatoes
- 600 gr Flour
Instructions
Prepare the tomato sauce
- In a saucepan, prepare a sauté with the onion and a little extra virgin olive oil. Then add the peeled tomatoes and cook everything for about 15-20 minutes.
- Meanwhile, boil the potato gnocchi, drain them, and season with the prepared tomato sauce. Sprinkle with Parmesan cheese.
Prepare the potato gnocchi
- Cook the potatoes with the skin, peel them, and pass through a potato ricer.
- Then pour the mashed potatoes onto a marble or Formica surface and let it absorb the flour and salt.
- Work this dough until it becomes elastic and homogeneous; then take a piece about the size of a fist and work it with your palms to get a long, thin baton about the size of a finger. Cut this baton into pieces about 2 cm long and indent them with your index or middle finger.
- This step can be skipped, saving quite a bit of time.
Cooking the gnocchi
- Cooking the gnocchi is very quick: gently drain them, dropping them from the cloth onto plenty of salted water, and when they float, begin removing them with a slotted spoon and season with the sauce in small batches.
- If the tomato sauce is fresh, add basil to taste.
- Add Parmesan cheese according to your taste.
Notes
If you are looking for a step-by-step tutorial for homemade gnocchi, follow this guide.
