Description
Gnocchi with Tomato Sauce
Ingredients:
For the Gnocchi:
500g potatoes
150g all-purpose flour (plus extra for dusting)
1 egg yolk
A pinch of salt
For the Tomato Sauce:
2 tbsp olive oil
2 garlic cloves, minced
400g canned tomatoes
1 tsp sugar
Salt and pepper to taste
Fresh basil leaves, chopped
For Garnish:
Grated Parmesan cheese
Fresh parsley, chopped
Instructions:
Prepare the Gnocchi:
Boil the potatoes in salted water until tender. Peel and mash them while warm.
Add the egg yolk, flour, and salt to the mashed potatoes and mix to form a dough.
Dust a surface with flour, roll the dough into long ropes, and cut into small pieces.
Cook the Gnocchi:
Bring a pot of salted water to a boil. Add the Gnocchi and cook until they float to the surface (about 2-3 minutes). Remove with a slotted spoon and set aside.
Make the Tomato Sauce:
Heat olive oil in a pan over medium heat. Add minced garlic and sauté until fragrant.
Add the canned tomatoes, sugar, salt, and pepper. Simmer for 10 minutes. Stir in the chopped basil.
Serve:
Toss the Gnocchi in the tomato sauce and garnish with Parmesan cheese and parsley.
Step-by-Step Guide
1. Cook & Mash Potatoes: Boil whole, unpeeled potatoes until fork-tender. Peel while hot, then rice or mash them thoroughly until completely smooth. Let them cool slightly.
2. Form the Dough: On a clean surface, mound the mashed potatoes. Create a well in the center and add the egg yolk and salt. Gently mix, then gradually incorporate the flour until a soft, slightly sticky dough forms. Avoid over-kneading.
3. Shape the Gnocchi: Divide the dough into 4 parts. Roll each into a long rope, about 3/4-inch thick. Cut each rope into 1-inch pieces. Optionally, roll each piece over a fork or gnocchi board to create ridges that hold sauce.
4. Cook Immediately: Drop gnocchi in batches into a large pot of boiling salted water. They are done 1-2 minutes after they float to the surface. Remove with a slotted spoon.
Serving Suggestions
Serve your gnocchi fresh from the pot for the best texture. For a richer dish, toss the cooked gnocchi in the pan with the finished sauce for a minute to let them absorb the flavors. Consider these variations:
- Add a pinch of red pepper flakes to the sauce for a subtle heat.
- Top with fresh mozzarella or ricotta cheese instead of, or in addition to, Parmesan.
- For a heartier meal, sauté sliced mushrooms or spinach with the garlic before adding the tomatoes.
- Serve alongside a crisp green salad and crusty bread to soak up the sauce.
How-to Summary
To make gnocchi with tomato sauce, first boil and mash potatoes. Mix with egg yolk, flour, and salt to form a dough. Roll, cut, and boil the gnocchi until they float. Separately, sauté garlic, add canned tomatoes and seasonings, then simmer for 10 minutes. Toss the cooked gnocchi in the sauce and garnish with cheese and herbs.
Frequently Asked Questions
Q: What type of potato is best for gnocchi?
A: Use starchy potatoes like Russets or Idahos. They yield a fluffier, lighter mash and require less flour, preventing dense gnocchi.
Q: Why did my gnocchi turn out gummy?
A> This is usually due to overworking the dough or using too much flour. Mix just until combined and add flour sparingly until the dough is just workable.
Q: Can I make gnocchi ahead of time?
A> Yes. After shaping, place them on a floured tray, freeze solid, then transfer to a bag. Cook directly from frozen, adding a minute to the cooking time.
Q: Can I bake the potatoes instead of boiling?
A> Baking is actually preferred by many chefs, as it removes more moisture, resulting in a drier, fluffier potato base.
Q: Is the egg yolk necessary?
A> It helps bind the dough, but you can omit it for a slightly more delicate texture. The gnocchi will be more fragile, so handle gently.
Common Mistakes to Avoid
- Using waxy potatoes: They hold too much water and make gluey gnocchi.
- Over-kneading the dough: Treat it gently like a biscuit dough, not bread dough.
- Adding too much flour: This is the primary cause of heavy, tough gnocchi. Use the minimum amount needed to handle the dough.
- Overcrowding the pot: Cook gnocchi in batches to maintain a rolling boil and prevent sticking.
- Letting cooked gnocchi sit: They can become gummy. Sauce them immediately or toss with a little oil if you must hold them briefly.
Conclusion
Homemade gnocchi with a simple tomato sauce is a deeply satisfying dish that showcases the beauty of Italian comfort food. While it requires a gentle touch, the process is straightforward and rewarding. By focusing on fluffy potatoes, a light hand with the dough, and a vibrant, simmered sauce, you can create a restaurant-quality meal that impresses with its delicate texture and rich, balanced flavors. Master this classic, and a world of pasta variations awaits.