Description
Pillowy gnocchi in a bright tomato sauce, perfect for busy weeknights.
Ingredients
Scale
- 900 g (2 lb) starchy potatoes (such as Russet)
- 250 g (2 cups) all-purpose flour
- 1 large egg (50 g)
- 1 tsp kosher salt
- 2 tbsp (30 ml) olive oil
- 1 small onion, finely chopped (100 g)
- 2 cloves garlic, minced (6 g)
- 800 g (28 oz) crushed tomatoes (canned)
- 1 tsp sugar (optional)
- 6 fresh basil leaves, torn
- Salt and freshly ground black pepper to taste
- 30 g (1/4 cup) grated Parmesan cheese per serving (optional)
Instructions
- Preheat oven to 200°C (400°F). Pierce potatoes and roast for 45–60 minutes until tender. Cool for 20–30 minutes, then peel and rice or press through a fine sieve.
- Mound flour on a clean surface, make a well, and add egg, salt, olive oil, and cooled mashed potatoes. Mix gently until a soft dough forms.
- Divide dough into 4 pieces, roll each into a rope, and cut into 2 cm pieces. Roll each over a fork to make ridges and let them dry for 15–30 minutes.
- Heat oil in a sauté pan over medium heat. Sauté onion for 5 minutes, add garlic, then add crushed tomatoes, sugar, and salt. Simmer for 10–12 minutes, then stir in basil.
- Boil a large pot of salted water. Cook gnocchi in batches until they float, then remove with a slotted spoon.
- Add boiled gnocchi to the sauce and toss over low heat for 1–2 minutes. Serve with grated Parmesan and fresh basil.
Notes
Using baked potatoes ensures a better texture. Do not crowd the pot while cooking gnocchi.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 8g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 40mg