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Gnocchi with tomato sauce

Aren't these gnocchi just fluffy little pillows of love? You can make these gnocchi in about an hour, every bite is so good!

Gnocchi with tomato sauce
55 minutes 2 people Main course
Gnocchi with tomato sauce

Ingredients

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  • 500 gram potato
  • 4 egg yolks
  • 60 gram parmesan cheese + extra for garnish
  • 150 gram all-purpose flour
  • 2 cans tomato
  • 2 shallots
  • 3 garlic cloves
  • pepper and salt to taste
  • optional: pinch of chili or cayenne pepper
Gnocchi with tomato sauce ingredients
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Kitchen equipment

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  • Skillet
  • Large pan
  • Fork
  • Masher or fine sieve
  • Cutting board and chef's knife
  • Vegetable peeler


Preparation

55 minutes 2 people Main course

View the original recipe via:
https://ohmydish.com/recipe/gnocchi-with-tomato-sauce


Preparation -- 45 minutes

Tip: You can make gnocchi using sweet potatoes too! Click here for a sweet potato gnocchi recipe

PEEL the potatoes and cut them into big chunks. BOIL for 20 minutes, check with a fork if they’re done. Meanwhile, peel and cut the shallots and garlic cloves set them aside.

Make a puree with the potatoes, be sure it’s a smooth puree without lumps. I prefer using a fine sieve, running the potatoes trough using a big spoon.

Season with salt and pepper. DUST your hands and work surface with flour. MIX in the egg yolks, parmesan cheese and all-purpose flour, do so by using your hands to form a dough.

The dough will be a little bit sticky. Divide the dough into equal pieces and roll into 0,5 inches thick rolls. CUT the rolls into small pieces and use a fork to make them into pretty looking gnocchi.

Gnocchi thumbprint dough
Gnocchi thumbprint dough

Press with your thumb and roll them a bit forward so you will get a ribbed pattern. This way the sauce will adhere better.

When you put the gnocchi on a plate, be sure to use a little flour to prevent them from sticking together. 

Gnocchi with tomato sauce
Gnocchi with tomato sauce

Cooking the gnocchi -- 10 minutes

BRING a large pan with water and salt to a boil. Sauté onions and shallots in a skillet. Add the canned tomatoes after a few minutes and bring to a boil.

Puree the tomato sauce, season with salt, pepper and a little bit of chilli powder. BOIL the gnocchi for just a few minutes.

Be careful not to overcrowd the pan, otherwise, the result is one sticky gnocchi instead of the beautiful little ones you created. You will notice the gnocchi will float when they're done.

MIX the gnocchi with the sauce and add some extra parmesan cheese, enjoy!


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