Potatoes Gnocchi with Tomato Sauce

Make a well in the centre and season with salt (Fig. 1). Add the flour a little at a time stirring with your finger and the kneading with your hand until elastic (Fig. 2). Depending on the potatoes, you may need to add more or less flour.

Cut a piece of dough and roll into a sausage about 1,5 cm thick (Fig. 3). Slice into 2 cm lengthways (Fig. 4), roll each ‘gnocco’ down the back of a fork or a grater to avoid the gnocchi to absorb maximum flavor (Fig. 5). Set aside on a floured dish cloth.

Recipe

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Potato Gnocchi with Tomato Sauce

Prep Time30 mins

Cook Time1 hr

Total Time1 hr 30 mins

Course: Gnocchi

Cuisine: Italian

Servings: 4 people

Author: Alessandra

Ingredients

• 500 gr floury potatoes
• 130 gr plain flour + extra for dusting
• salt to taste

For Tomato Sauce:

• 700 gr tomato sauce
• 1 onion peeled
• fresh basil leaves or oregano
• 3 tablespoon extra virgin olive oil
• Parmesan cheese
• salt, pepper to taste
• sugar to taste

Instructions

• Put the potatoes with the skin on in a large saucepan, cover with cold salted water and bring to the boil. Let it simmer for about 25/30 minutes until tender.
• Sprinkle some flour over a large clean board.
• Drain the potatoes and mash them on to the board thought a ricer while still warm. You don’t need to peel them as the skin-peel should remain on the ricer.
• Make a well in the centre and season with salt (Fig. 1). Add the flour a little at a time stirring with your finger and the kneading with your hand until elastic (Fig. 2). Depending on the potatoes, you may need to add more or less flour.
• Cut a piece of dough and roll into a sausage about 1,5 cm thick (Fig. 3). Slice into 2 cm lengthways (Fig. 4), roll each ‘gnocco’ down the back of a fork or a grater to avoid the gnocchi to absorb maximum flavor (Fig. 5). Set aside on a floured dish cloth.
• Heat 3 tablespoons of olive oil in a saucepan over a low heat, add the finely sliced onion and fry until golden, stirring.
• Pour in the tomato sauce, season with a pinch of salt and sugar, then add the basil leaves. Cover and cook for 20 minutes, stirring occasionally. Turn off the heat and taste with salt and pepper.
• Bring a large pan with salted water to a boil. Lower one portion at a time into the water and cook until rise the surface. Remove with a slotted spoon and toss with your sauce. Serve immediately, sprinkled with the Parmesan cheese.