Gnocchi al Pomodoro: A Step-by-Step Guide

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Gnocchi al Pomodoro

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed
• Large pot
• Mixing bowl
• Potato masher or ricer
• Rolling Pin
• Knife or bench scraper
• Large skillet
• Wooden spoon
• Serving plates

Ingredients

  

• Ingredients
• For the Gnocchi:
• 2 pounds 900g of starchy potatoes (like Russets)
• 1 ½ cups 180g all-purpose flour, plus more for dusting
• 1 large egg
• ½ teaspoon salt
• For the Pomodoro Sauce:
• 2 tablespoons olive oil
• 2 cloves garlic minced
• 1 can 28 ounces crushed tomatoes
• Salt and pepper to taste
• Fresh basil leaves for garnish
• Grated Parmesan cheese for serving (optional)

Instructions

 

• Step-by-Step Instructions
• Prepare the Potatoes
• Boil the Potatoes: Place whole, unpeeled potatoes in a large pot of salted water. Bring to a boil and cook until fork-tender, about 30-40 minutes.
• Cool and Peel: Drain the potatoes and let them cool slightly. Once they are cool enough to handle, peel off the skins.
• Make the Gnocchi Dough
• Mash the Potatoes: Pass the peeled potatoes through a potato ricer or mash them until smooth in a large mixing bowl.
• Mix the Dough: Add the flour, egg, and salt to the mashed potatoes. Mix until a dough forms. It should be slightly sticky but manageable. If the dough is too wet, add a little more flour.
• Shape the Gnocchi
• Roll the Dough: On a floured surface, divide the dough into 4 equal pieces. Roll each piece into a long rope, about ¾ inch thick.
• Cut the Gnocchi: Use a knife or bench scraper to cut the rope into 1-inch pieces. If desired, you can roll each piece over the tines of a fork to create ridges.
• Cook the Gnocchi
• Boil Water: Bring a large pot of salted water to a boil.
• Add the Gnocchi: Carefully drop the gnocchi into the boiling water. Cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and transfer to a plate.
• Prepare the Pomodoro Sauce
• Sauté Garlic: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
• Add Tomatoes: Pour in the crushed tomatoes and season with salt and pepper. Simmer the sauce for about 10 minutes, stirring occasionally.
• Combine Gnocchi and Sauce
• Mix Together: Add the cooked gnocchi to the skillet with the Pomodoro sauce. Toss gently to coat the gnocchi evenly in the sauce. Cook for an additional 2 minutes to allow the flavors to meld.
• Serve
• Plate the Dish: Divide the Gnocchi al Pomodoro among serving plates. Garnish with fresh basil and grated Parmesan cheese if desired.
• Variations
• Herb-Infused Sauce: Add fresh or dried herbs like oregano or thyme to the sauce for an extra flavor boost.
• Spicy Version: Incorporate a pinch of red pepper flakes to the sauce for a spicy kick.
• Vegan Gnocchi: Replace the egg with a flaxseed egg (1 tablespoon ground flaxseed + 3 tablespoons water) for a vegan-friendly option.

Gnocchi al Pomodoro is a delightful Italian dish that beautifully combines soft potato gnocchi with a rich, homemade tomato sauce. This dish is a staple in Italian cuisine and is perfect for beginners looking to explore the world of pasta making. From my own personal experience, there’s nothing quite like enjoying a plate of freshly made gnocchi, and I can’t wait to share this recipe with you. So, let me show you how I make Gnocchi al Pomodoro.

Notes on What to Expect

When making Gnocchi al Pomodoro, expect a delightful blend of soft, pillowy gnocchi paired with a fresh, tangy tomato sauce. The process may take a little practice, but the end result is truly rewarding and delicious.

Recipe Overview

• Cuisine: Italian
• Course: Main Course
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Time to Stand: 5 minutes
• Total Time: 50 minutes
• Ease of Cooking: Moderate
• Servings: 4
• Calories: Approximately 400 per serving
• Cost of Ingredients: Approximately $10-15
• Equipment Needed:
  • Large pot
  • Mixing bowl
  • Potato masher or ricer
  • Rolling pin
  • Knife or bench scraper
  • Large skillet
  • Wooden spoon
  • Serving plates
  • Check out the must-have equipment and ingredients for making a Savory  #Gnocchi al Pomodoro  here.

Ingredients

For the Gnocchi:

• 2 pounds (900g) of starchy potatoes (like Russets)
• 1 ½ cups (180g) all-purpose flour, plus more for dusting
• 1 large egg
• ½ teaspoon salt

For the Pomodoro Sauce:

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• Salt and pepper to taste
• Fresh basil leaves, for garnish
• Grated Parmesan cheese, for serving (optional)
• Check out the must-have equipment and ingredients for making a Savory  #Gnocchi al Pomodoro  here.

Step-by-Step Instructions

1. Prepare the Potatoes

• Boil the Potatoes: Place whole, unpeeled potatoes in a large pot of salted water. Bring to a boil and cook until fork-tender, about 30-40 minutes.
• Cool and Peel: Drain the potatoes and let them cool slightly. Once they are cool enough to handle, peel off the skins.

2. Make the Gnocchi Dough

• Mash the Potatoes: Pass the peeled potatoes through a potato ricer or mash them until smooth in a large mixing bowl.
• Mix the Dough: Add the flour, egg, and salt to the mashed potatoes. Mix until a dough forms. It should be slightly sticky but manageable. If the dough is too wet, add a little more flour.

3. Shape the Gnocchi

• Roll the Dough: On a floured surface, divide the dough into 4 equal pieces. Roll each piece into a long rope, about ¾ inch thick.
• Cut the Gnocchi: Use a knife or bench scraper to cut the rope into 1-inch pieces. If desired, you can roll each piece over the tines of a fork to create ridges.

4. Cook the Gnocchi

• Boil Water: Bring a large pot of salted water to a boil.
• Add the Gnocchi: Carefully drop the gnocchi into the boiling water. Cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and transfer to a plate.

5. Prepare the Pomodoro Sauce

• Sauté Garlic: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
• Add Tomatoes: Pour in the crushed tomatoes and season with salt and pepper. Simmer the sauce for about 10 minutes, stirring occasionally.

6. Combine Gnocchi and Sauce

• Mix Together: Add the cooked gnocchi to the skillet with the Pomodoro sauce. Toss gently to coat the gnocchi evenly in the sauce. Cook for an additional 2 minutes to allow the flavors to meld.

7. Serve

• Plate the Dish: Divide the Gnocchi al Pomodoro among serving plates. Garnish with fresh basil and grated Parmesan cheese if desired.

Variations

• Herb-Infused Sauce: Add fresh or dried herbs like oregano or thyme to the sauce for an extra flavor boost.
• Spicy Version: Incorporate a pinch of red pepper flakes to the sauce for a spicy kick.
• Vegan Gnocchi: Replace the egg with a flaxseed egg (1 tablespoon ground flaxseed + 3 tablespoons water) for a vegan-friendly option.
• Check out the must-have equipment and ingredients for making a Savory  #Gnocchi al Pomodoro  here.

Tips and Substitutions

• Potatoes: For the best results, use starchy potatoes rather than waxy ones, as they yield a lighter gnocchi.
• Flour: You can substitute half of the all-purpose flour with whole wheat flour for a healthier option.
• Dairy-Free: Omit the Parmesan cheese or use a dairy-free alternative.

Nutritional Information Per Serving

• Calories: Approximately 400
• Total Fat: 12g
• Saturated Fat: 2g
• Cholesterol: 65mg
• Sodium: 300mg
• Carbohydrates: 63g
• Fiber: 5g
• Sugar: 4g
• Protein: 10g

I hope this guide has made making Gnocchi al Pomodoro seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please, leave your honest comment.