Greek-Style Gnocchis

Light homemade gnocchis bound by a thick, oregano-scented tomato sauce. The feta provides a salty punch and creaminess that contrasts with the melting potato pillows.

• Prep time: 45 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 598
• Protein: 18 g
• Carbs: 81 g
• Fat: 21 g

Ingredients

• 800 g Potato ( boiled in skins )
• 200 g Wheat flour ( sifted )
• 1 piece Egg ( beaten )
• 500 g Round tomato ( peeled and crushed )
• 1 piece Onion ( finely diced )
• 2 piece Garlic ( minced )
• 50 g Black olive ( pitted )
• 30 ml Extra virgin olive oil
• 1 tbsp Oregano
• 150 g Feta cheese ( crumbled )

Instructions

1. Preparing the pulp

   Boil the potatoes in their skins. Once tender, peel while hot and pass through a food mill. The pulp must be dry and lump-free.

2. Making the dough

   On a work surface, mix the flour, egg, and potato pulp. Work quickly until you get a soft dough that no longer sticks to your fingers. Do not overwork to avoid elasticity.

3. Shaping

   Roll into thin ropes and cut into 2 cm pieces. Mark each gnocchi with the back of a fork: these grooves will help the sauce cling to the pasta.

4. Thick tomato sauce

   Sauté the onion and garlic in olive oil. Add the crushed tomatoes and oregano. Simmer over low heat until the sauce becomes syrupy and coats the back of a spoon.

5. Cooking and binding

   Drop the gnocchis into boiling salted water. As soon as they float to the surface, they are cooked. Scoop them out and toss directly into the sauce with the olives.

6. Finishing

   Add the roughly crumbled feta at the last moment so it barely melts from the residual heat. Serve immediately.

Chef's tips

• Do not overwork the dough, or the gnocchis will become rubbery.
• Use starchy potatoes for a dry pulp.
• If the sauce is too acidic, add a pinch of sugar to balance it out.

Storage

Raw gnocchis can be frozen flat on a tray before being bagged. Once cooked with the sauce, they keep for 48 hours in the fridge.