Homemade Potato Gnocchi with Tomato-Cream Sauce
Equipment
Ingredients
Gnocchi
potatoes (whole, floury)
1000 g
all-purpose flour (plain)
250 g
egg (large)
1 piece
salt
5 g
black pepper (freshly ground)
2 g
Tomato-Cream Sauce
olive oil
30 ml
onion (diced)
1 piece
garlic (minced)
3 piece
crushed tomatoes
400 g
heavy cream
200 ml
parmesan (grated)
50 g
butter
20 g
dried basil
5 g
dried oregano
3 g
sugar
5 g
Instructions
Sauté aromatics
Heat olive oil in a pan over medium heat. Add diced onion and sauté until translucent, then add minced garlic and cook until fragrant.
Simmer the sauce
Add crushed tomatoes, dried basil, and oregano to the pan. Simmer for 10 minutes to develop flavors.
Finish the sauce
Reduce heat to low. Whisk in heavy cream until slightly thickened, then stir in grated Parmesan and butter. Season with salt, pepper, and sugar if needed.
Boil the potatoes
Wash and boil potatoes in salted water until fork-tender.
Peel and mash potatoes
Peel hot potatoes and mash them until smooth, no lumps.
Form the dough
Mix mashed potatoes with egg, salt, pepper and flour to form a soft dough.
Roll and cut gnocchi
Divide dough into portions, roll into ropes, then cut into 2 cm pieces.
Shape the gnocchi
Roll each piece over a fork or gnocchi board to create ridges.
Cook the gnocchi
Boil gnocchi in salted water in batches until they float to the surface.
Toss and serve
Drain the gnocchi and toss directly in the warm tomato-cream sauce. Serve immediately with extra Parmesan if desired.
Storage
Uncooked gnocchi can be frozen on a tray then transferred to a bag; cook from frozen. Sauce can be refrigerated up to 3 days.
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