Homemade Potato Gnocchi with Tomato Sauce

Homemade Potato Gnocchi with Tomato Sauce Recipe

By Olya Sandstrom Published: March 21, 2013

• Yield: 6 Servings

Gnocchi are Italian boiled potato dumplings, served with a variety of sauces. It can be a tomato, pesto or just melted butter with the …

Ingredients

• 600 g potatoes
• 3 cloves of garlic
• juniper berries
• 10 black peppercorns
• 2 sprigs of rosemary
• 1 kg tomatoes for the sauce
• 1 carrot for the sauce
• 1 stalk of celery for the sauce
• 1 onion for the sauce
• 5 cloves of garlic for the sauce
• 2 tbsp chopped oregano for the sauce
• 4 tbsp chopped basil for the sauce
• salt, pepper for the sauce
• 1 tsp sugar for the sauce
• olive oil for the sauce
• 300 g flour for the dough
• 1 egg for the dough
• 2 tsp salt for the dough

Instructions

1. Boil whole potatoes in their skin in a deep pan with garlic, juniper, black pepper and rosemary until potatoes are tender. Drain the water, peel the potatoes and mash.
2. While the potatoes are cooking you can prepare the sauce. Peel and cut the onion into small cubes along with the carrot and celery. Dip tomatoes in boiling water for 30 seconds, let them cool in cold water and then peel. Cut into medium cubes and finely chop the garlic.
3. In a deep heavy-bottomed pan heat the olive oil over medium heat, fry the onion, carrots and celery first and until transparent the onion, then add the tomatoes and garlic, reduce the heat, cover, stirring occasionally, simmer about 30 minutes. Add the chopped basil and oregano and cook for 5 minutes until done. Turn off the heat, cool, and then pour the puree through a strainer.
4. Beat the egg with the salt. Pour a half portion of sifted flour on a cutting board or table, add the mashed potatoes, knead slightly, then stir in the beaten egg. Continue to knead the dough with hands gradually adding the remaining flour. Knead for about 5 minutes until the dough is smooth and doesn't stick to your hands. Add a little more flour if necessary. The dough should be moist but not sticky.
5. Divide the dough into pieces and roll out each piece into a tube about the thickness of your thumb. Cut each tube with a sharp knife about into small cubes on a cutting board sprinkled with flour. Dust with a bit more flour if necessary. Slightly press in each piece of gnocchi and put on a baking sheet.
6. Boil the gnocchi in salted boiling water for about 4 minutes. You can cook roughly 20-25 at a time. When finished, remove with a slotted spoon, place in a bowl and cover.
7. After all the gnocchi are cooked, put them in a hot frying pan, pour the tomato sauce, stir, cover and turn the heat off. Put the finished gnocchi on a plate, sprinkle with grated cheese on top and drizzle with olive oil. Serve immediately.

• Course: Entrée
• Skill Level: Moderate

WordPress Recipe Plugin by ReciPress