Tomato Gnocchi

Tender potato gnocchi coated in a thick, reduced tomato sauce. Fresh basil provides the final note while parmesan melts into silky ribbons over the hot pasta.

• Prep time: 45 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 711
• Protein: 20 g
• Carbs: 100 g
• Fat: 24 g

Ingredients

• 1 kg Potato ( whole with skin )
• 250 g Wheat flour ( sifted )
• 1 piece Egg ( whole )
• 800 g Round tomato ( crushed )
• 1 piece Yellow onion ( finely diced )
• 2 piece Garlic ( minced )
• 3 tbsp Extra virgin olive oil
• 80 g Parmesan cheese ( grated )
• 20 g Minimum butter sweet
• 1 piece Basil ( fresh leaves )
• 2 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tbsp Tomato paste

Instructions

1. Cooking the potatoes

   Cook the whole potatoes with their skins in salted water. They are ready when the tip of a knife sinks in without resistance, like butter.

2. Sauce preparation

   Sauté the chopped onion and garlic in olive oil. Add the tomato paste and cook for 1 minute to enhance its flavors, then add the crushed tomatoes. Let reduce over low heat until the sauce coats the spoon and becomes glossy.

3. Making the dough

   Peel the potatoes while still hot and pass them through a potato ricer. Incorporate the flour and egg. Work quickly to obtain a flexible dough that no longer sticks to your fingers.

4. Shaping the gnocchi

   Roll out dough logs, cut into 2 cm pieces. Mark each gnocchi with the back of a fork to create the ridges that will hold the sauce.

5. Cooking and binding

   Plunge the gnocchi into boiling salted water. As soon as they rise to the surface, remove them and toss them directly into the hot sauce. Finish with butter and add the parmesan.

Chef's tips

• Do not overwork the dough once the flour is added, otherwise the gnocchi will become rubbery.
• Use starchy potatoes for a lighter texture.
• The gnocchi cooking water contains starch: add a ladleful to the sauce to emulsify it perfectly.

Storage

Keeps for 2 days in the fridge. To reheat, quickly sauté them in a pan with a drizzle of oil to restore their crispness.