- 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
Psst: You can make gnocchi using sweet potatoes too! Click here for a sweet potato gnocchi recipe.
Kitchen equipment needed
- Large pan
- Masher or fine sieve
- Cutting board and chef’s knife
- Vegetable peeler
Preparation — 45 minutes
PEEL the potatoes and cut them in 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. See picture below:
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.
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. BLEND the tomato sauce and season with salt, pepper and maybe some chili.
BOIL the gnocchi for just a few minutes. Be careful not to overcrowd the pan, otherwise the result be 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!