Gnocchi Pomodoro

This delicious homemade gnocchi is so simple and comforting. Sometimes the best meals require a little effort, especially when that means you get to bite into a soft & pillowy gnocchi. The tomato sauce needs a little time to simmer but you’re left with a rich and balanced sauce to accompany any pasta!

Gnocchi, Pasta

Dinner

Yield: 4

Author: Kirsten Deneka

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Gnocchi Pomodoro

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Ingredients

Gnocchi:

• 1 lb white potatoes (approx. 2 medium potatoes)
• 1 cup flour
• 1 egg
• 1/2 tsp salt

Tomato sauce:

• 1/4 cup olive oil
• 1 shallot
• 4 cloves garlic
• Fresh basil
• Salt to taste (I used approx. 1 tsp total)
• 1 can san marzano tomatoes
• 12 cherry tomatoes
• 1 parmesan rind
• 1/4 cup freshly grated parmesan
• 1/4 cup heavy cream

Instructions

For the sauce:

1. Finely dice your shallot and garlic cloves.
2. To a large pot, add in your olive oil and heat on medium-low. Add in the shallot and basil sprig and soften until translucent. Season with a generous sprinkle of salt. (Approx. 7 minutes)
3. In a large bowl, add your san marzano tomatoes, and using your hands, crush the tomatoes until it is smooth.
4. Add in the garlic and cook for another 2 minutes. Add in the tomatoes and bring to a simmer. Add a generous sprinkle of salt and the parmesan rind. Cover and simmer for at least 1 hour, up to 4.
5. When your sauce is ready, add into the parmesan, and heavy cream and taste for another additional salt & pepper.

For the gnocchi:

1. Wash and peel the potatoes, and cut into quarters. Add the quarters to a pot of cold water and add a generous pinch of salt.
2. Bring to a boil and boil until the potatoes are fork tender.
3. Drain the potatoes and allow them to cool for 10 minutes.
4. Add the quarters to a potato ricer (or a masher works fine) and add to a work surface. Add your flour, and using a bench scraper, bring the mashed potato and together until it is a fine crumb. Add in your beaten egg and incorporate until it's a shaggy dough.
5. Knead for 3-5 minutes, adding more flour if needed, until it is a soft dough (see video.)
6. Split into 4 equal pieces and roll each out into long logs. Cut the logs into your desired gnocchi size. Roll them in your hands slightly to make them round, then using a fork or a gnocchi board, push the gnocchi over until it has ridges going one way.
7. Sprinkle flour over the gnocchi so they don't stick. Meanwhile bring a large pot of water to a boil. Season generously with salt.
8. Add your gnocchi and cook for 1-2 minutes until they float and have a soft, but not mushy, texture. Drain the gnocchi and add them directly into the sauce.

To assemble:

1. You can enjoy the gnocchi pomodoro just like that in the sauce, but if you'd like to take it an extra step, add a portion it into an oven safe dish and top with fresh bocconcini balls.
2. Broil for 3-5 minutes until the bocconcini is slightly melted. Top with fresh basil and additional parmesan, and enjoy!

Recommended Products

Winco Winware Stainless Steel Dough Scraper with Plastic Handle

Potato Ricer Masher

Cuisinart CI650-25BG Chef's Classic Enameled Cast Iron 5-Quart Round Covered Casserole

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