Tomato Gnocchi
Ingredients
- 1 kgPotato (whole with skin)
- 250 gWheat flour (sifted)
- 1 pcEgg (whole)
- 800 gRound tomato (crushed)
- 1 pcYellow onion (finely diced)
- 2 pcGarlic (minced)
- 3 tbspExtra virgin olive oil
- 80 gParmesan cheese (grated)
- 20 gUnsalted butter
- 1 pcBasil (fresh leaves)
- 2 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tbspTomato paste
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the fridge. To reheat, quickly sauté them in a pan with a drizzle of oil to restore their crispness.
