Greek-Style Gnocchis
Ingredients
- 800 gPotato (boiled in skins)
- 200 gWheat flour (sifted)
- 1 pcEgg (beaten)
- 500 gRound tomato (peeled and crushed)
- 1 pcOnion (finely diced)
- 2 pcGarlic (minced)
- 50 gBlack olive (pitted)
- 30 mlExtra virgin olive oil
- 1 tbspOregano
- 150 gFeta cheese (crumbled)
Method
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.
- 1
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
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
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
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
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
Add the roughly crumbled feta at the last moment so it barely melts from the residual heat. Serve immediately.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
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.
