Gnocchi al Pomodoro

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.

• Prep time: 45 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 580
• Protein: 16 g
• Carbs: 86 g
• Fat: 17 g

Ingredients

• 800 g Potato ( whole )
• 250 g Wheat flour ( sifted )
• 1 piece Egg ( whole )
• 600 g Round tomato ( diced )
• 2 piece Garlic ( sliced )
• 3 tbsp Extra virgin olive oil
• 10 piece Basil ( fresh leaves )
• 50 g Parmesan cheese ( grated )
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground

Instructions

1. Cooking the potatoes

   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. Preparing the dough

   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. Shaping the gnocchi

   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. Reducing the sauce

   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. Cooking and combining

   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.

Chef's tips

• 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.

Storage

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.