Gnocchi al Pomodoro
Ingredients
- 800 gPotato (whole)
- 250 gWheat flour (sifted)
- 1 pcEgg (whole)
- 600 gRound tomato (diced)
- 2 pcGarlic (sliced)
- 3 tbspExtra virgin olive oil
- 10 pcBasil (fresh leaves)
- 50 gParmesan cheese (grated)
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
Method
Light pillows of dough that melt in the mouth, coated in a thick, garlic-scented reduced tomato sauce. Fresh basil adds a herbal note that cuts through the salty parmesan.
- 1
Place whole unpeeled potatoes in a pot of cold salted water. Bring to a boil and cook until a knife slides in without resistance. Drain while still hot.
- 2
Peel the potatoes and pass them through a ricer. On a work surface, mix the warm mash with flour, egg, and a pinch of salt. Work the dough quickly until it is supple and no longer sticks to your fingers.
- 3
Form long ropes about 2 cm thick. Cut into 2 cm pieces. Roll them over the back of a fork to create ridges that will hold the sauce. Set aside on a floured cloth.
- 4
Brown the sliced garlic in olive oil. Add diced tomatoes. Simmer over medium heat until the tomatoes break down and the sauce becomes thick and glossy. Season with pepper.
- 5
Drop the gnocchi into boiling salted water. As soon as they float to the surface, remove them with a slotted spoon and drop them directly into the sauce. Mix gently to coat every piece.
Frequently asked questions
How do you get this dish right?
- Work the dough while the potatoes are still warm for a more homogenous texture.
- Do not overwork the dough once flour is added, or the gnocchi will become rubbery.
- Use starchy potatoes to prevent the dough from becoming too wet.
How long does this dish keep?
Keeps for 2 days in the fridge in an airtight container. To reheat, toss quickly in a pan with a splash of water to loosen the sauce.
