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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.