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Gnocchi con Salsa di Pomodoro e Basilico #gnocchi #arrabbiata #gnocchiconpomodoro #pasta #pastalover Gnocchi con Salsa di Pomodoro e Basilico

Gnocchi con Salsa di Pomodoro e Basilico

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Course Main Course
Cuisine Italian

Equipment

  • Equipment Needed: Large pot, mixing bowl, potato masher, fork, baking sheet, saucepan, wooden spoon.

Ingredients
  

  • Ingredients
  • For the Gnocchi:
  • 2 large potatoes about 1 pound
  • 1 to 1 ½ cups all-purpose flour plus extra for dusting
  • 1 egg lightly beaten
  • 1 teaspoon salt
  • For the Sauce:
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 can 14 ounces crushed tomatoes
  • Salt and pepper to taste
  • Fresh basil leaves torn (about 10 leaves)
  • Grated Parmesan cheese for serving

Instructions
 

  • Method
  • Step 1: Prepare the Potatoes
  • Boil the Potatoes: Place the potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook for about 20-25 minutes, or until tender when pierced with a fork.
  • Drain and Cool: Drain the potatoes and allow them to cool slightly. While they are still warm, peel them.
  • Step 2: Make the Gnocchi Dough
  • Mash the Potatoes: Using a potato masher, mash the potatoes until smooth. Spread them out on a clean surface to cool completely.
  • Form the Dough: Once cooled, gather the potatoes into a mound, make a well in the center, and add the beaten egg and salt. Gradually incorporate the flour, starting with 1 cup and adding more as needed until a soft dough forms.
  • Knead: Gently knead the dough on a floured surface for about 2 minutes, just until it comes together. Be careful not to over-knead; the dough should remain soft.
  • Step 3: Shape the Gnocchi
  • Divide and Roll: Divide the dough into 4 pieces. Roll each piece into a long rope about ½ inch thick. Cut into 1-inch pieces.
  • Form the Gnocchi: To shape the gnocchi, use a fork to press each piece lightly, creating ridges on one side. This helps the sauce cling better.
  • Step 4: Cook the Gnocchi
  • Boil the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi in batches, being careful not to overcrowd the pot. Cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside on a baking sheet.
  • Step 5: Prepare the Sauce
  • Make the Sauce: In a saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Pour in the crushed tomatoes, season with salt and pepper, and simmer for 10 minutes.
  • Add Basil: Stir in the torn basil leaves just before serving.
  • Step 6: Combine and Serve
  • Mix Gnocchi and Sauce: Toss the cooked gnocchi with the sauce in the saucepan over low heat until well coated. Serve immediately, topped with grated Parmesan cheese.
  • Variations
  • Sweet Potato Gnocchi: Substitute regular potatoes with sweet potatoes for a sweeter flavor.
  • Gluten-Free Option: Use a gluten-free all-purpose flour blend instead of regular flour.
  • Herbed Gnocchi: Add finely chopped herbs like parsley or thyme to the dough for extra flavor.
Keyword Gnocchi, Gnocchi al Sugo, Gnocchi con Salsa di Pomodoro, Gnocchi con Salsa di Pomodoro e Basilico, Gnocchi di con Salsa