Gnocchi di Patate con Salsa di Pomodoro (Potato Gnocchi with Tomato Sauce)

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Gnocchi di Patate con Salsa di Pomodoro

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed
• Large pot
• Potato ricer or masher
• Fork (for shaping gnocchi)
• Mixing bowl
• Clean work surface
• Large skillet (for sauce)
• Wooden spoon

Ingredients

  

• Ingredients
• For the Gnocchi
• 2 lbs 900g russet potatoes, peeled
• 1 ¼ cups 150g all-purpose flour, plus extra for dusting
• 1 large egg lightly beaten
• ½ tsp salt
• For the Tomato Sauce
• 2 tbsp olive oil
• 1 clove garlic minced
• 1 can 14 oz crushed tomatoes
• Salt and pepper to taste
• Fresh basil leaves torn (optional)
• Freshly grated Parmesan cheese for serving optional

Instructions

 

• Step-by-Step Method
• Step 1: Prepare the Potatoes
• Cook the Potatoes
• Place the peeled potatoes in a large pot of cold water. Bring to a boil and cook for 20-25 minutes until they are fork-tender. Drain the potatoes well and allow them to sit for about 5 minutes to release steam and prevent excess moisture in the dough.
• Mash the Potatoes
• Using a potato ricer or masher, mash the potatoes onto a clean, floured surface. For the best texture, try to keep the potatoes as fluffy as possible, avoiding any lumps.
• Step 2: Make the Gnocchi Dough
• Form a Dough Base
• Sprinkle the mashed potatoes with salt and make a well in the center. Add the flour and pour the beaten egg into the well.
• Combine the Ingredients
• Gently mix the flour, egg, and potatoes together until the dough starts to come together. From my experience, avoid over-kneading, as this can make the gnocchi dense.
• Shape the Dough
• Lightly dust your hands with flour and gently knead the dough for 1-2 minutes until smooth. Divide it into four equal portions.
• Step 3: Shape the Gnocchi
• Roll and Cut
• Roll each portion into a long rope, about ¾-inch thick. Cut the rope into 1-inch pieces.
• Shape the Gnocchi
• For the classic gnocchi shape, gently press each piece onto the back of a fork, rolling it down to create ridges. These ridges help the gnocchi hold more sauce.
• Step 4: Cook the Gnocchi
• Prepare the Pot of Water
• Bring a large pot of salted water to a boil. Drop the gnocchi into the water in batches, ensuring they don’t stick.
• Cook Until They Float
• The gnocchi are ready when they float to the surface (about 2-3 minutes). Use a slotted spoon to remove them and transfer to a plate to rest.
• Step 5: Make the Tomato Sauce
• Sauté the Garlic
• In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
• Simmer the Tomatoes
• Pour in the crushed tomatoes, season with salt and pepper, and let it simmer for about 10 minutes. Stir occasionally until the sauce thickens slightly.
• Add Basil and Gnocchi
• Add fresh basil, if desired, and carefully toss the gnocchi in the sauce, ensuring they’re fully coated.
• Step 6: Serve
• Plate and Garnish
• Serve the gnocchi hot, topped with freshly grated Parmesan cheese if desired. Enjoy this comforting Italian classic!
• Variations and Tips
• For Gluten-Free Gnocchi: Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
• For Vegan Gnocchi: Skip the egg. You may need slightly more flour to compensate for the egg’s binding effect.
• Additional Herbs: Add rosemary or thyme to the tomato sauce for extra flavor.

Keyword Gnocchi, Gnocchi al Sugo, Gnocchi con Salsa di Pomodoro, Gnocchi di con Salsa, Gnocchi di Patate

Gnocchi di Patate is a delightful Italian classic that pairs soft potato dumplings with a simple, flavorful tomato sauce. This recipe has always been a favorite, and from my own personal experience, the key to achieving that melt-in-your-mouth texture lies in selecting the right potatoes and following each step carefully. Let me show you how I make it and share some useful tips along the way, so you can create this beloved dish with ease.

Notes on What to Expect

Expect gnocchi that’s soft, pillowy, and subtly flavored, allowing the fresh tomato sauce to shine through. The texture should be light, not gummy, which is achieved by using the right potatoes and handling the dough minimally.

Recipe Overview

• Prep Time: 1 hour
• Cook Time: 30 minutes
• Time to Stand: 5 minutes
• Total Time: 1 hour 35 minutes
• Ease of Cooking: Moderate (beginner-friendly with careful instructions)
• Servings: 4
• Calories per Serving: ~350 kcal
• Cost of Ingredients: Low
• Cuisine: Italian
• Course: Main Course

Equipment Needed

• Large pot
• Potato ricer or masher
• Fork (for shaping gnocchi)
• Mixing bowl
• Clean work surface
• Large skillet (for sauce)
• Wooden spoon
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Gnocchi di Patate con Salsa di Pomodoro  now.

Ingredients

For the Gnocchi

• 2 lbs (900g) russet potatoes, peeled
• 1 ¼ cups (150g) all-purpose flour, plus extra for dusting
• 1 large egg, lightly beaten
• ½ tsp salt

For the Tomato Sauce

• 2 tbsp olive oil
• 1 clove garlic, minced
• 1 can (14 oz) crushed tomatoes
• Salt and pepper to taste
• Fresh basil leaves, torn (optional)
• Freshly grated Parmesan cheese for serving (optional)
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Gnocchi di Patate con Salsa di Pomodoro  now.

Step-by-Step Method

Step 1: Prepare the Potatoes

1. Cook the Potatoes
   Place the peeled potatoes in a large pot of cold water. Bring to a boil and cook for 20-25 minutes until they are fork-tender. Drain the potatoes well and allow them to sit for about 5 minutes to release steam and prevent excess moisture in the dough.
2. Mash the Potatoes
   Using a potato ricer or masher, mash the potatoes onto a clean, floured surface. For the best texture, try to keep the potatoes as fluffy as possible, avoiding any lumps.

Step 2: Make the Gnocchi Dough

1. Form a Dough Base
   Sprinkle the mashed potatoes with salt and make a well in the center. Add the flour and pour the beaten egg into the well.
2. Combine the Ingredients
   Gently mix the flour, egg, and potatoes together until the dough starts to come together. From my experience, avoid over-kneading, as this can make the gnocchi dense.
3. Shape the Dough
   Lightly dust your hands with flour and gently knead the dough for 1-2 minutes until smooth. Divide it into four equal portions.

Step 3: Shape the Gnocchi

1. Roll and Cut
   Roll each portion into a long rope, about ¾-inch thick. Cut the rope into 1-inch pieces.
2. Shape the Gnocchi
   For the classic gnocchi shape, gently press each piece onto the back of a fork, rolling it down to create ridges. These ridges help the gnocchi hold more sauce.

Step 4: Cook the Gnocchi

1. Prepare the Pot of Water
   Bring a large pot of salted water to a boil. Drop the gnocchi into the water in batches, ensuring they don’t stick.
2. Cook Until They Float
   The gnocchi are ready when they float to the surface (about 2-3 minutes). Use a slotted spoon to remove them and transfer to a plate to rest.

Step 5: Make the Tomato Sauce

1. Sauté the Garlic
   In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
2. Simmer the Tomatoes
   Pour in the crushed tomatoes, season with salt and pepper, and let it simmer for about 10 minutes. Stir occasionally until the sauce thickens slightly.
3. Add Basil and Gnocchi
   Add fresh basil, if desired, and carefully toss the gnocchi in the sauce, ensuring they’re fully coated.

Step 6: Serve

1. Plate and Garnish
   Serve the gnocchi hot, topped with freshly grated Parmesan cheese if desired. Enjoy this comforting Italian classic!

Variations and Tips

• For Gluten-Free Gnocchi: Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
• For Vegan Gnocchi: Skip the egg. You may need slightly more flour to compensate for the egg’s binding effect.
• Additional Herbs: Add rosemary or thyme to the tomato sauce for extra flavor.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Gnocchi di Patate con Salsa di Pomodoro  now.

Nutritional Information Per Serving

• Calories: ~350 kcal
• Carbohydrates: 60g
• Protein: 9g
• Fat: 6g
• Fiber: 4g
• Sodium: 500mg

I hope this guide has made the process of making Gnocchi di Patate seem a little less daunting! Have you tried it before, or has this guide inspired you to give it a go? Please, be honest, and let me know in the comments below, I’d love to hear feedback from a real person like you, so don’t hesitate to leave your thoughts!