Potato gnocchi with fresh tomato

Potato gnocchi with fresh tomato sauce is a delicious and comforting dish. Here’s a simple recipe to make it at home:

Ingredients

For the Gnocchi:

• 2 pounds (about 1 kg) of potatoes (Russet or Yukon Gold)
• 1 cup (about 125g) of all-purpose flour (plus extra for dusting)
• 1 egg, lightly beaten
• Salt

For the Fresh Tomato Sauce:

• 2 pounds (about 1 kg) of ripe tomatoes (Roma or Plum work well)
• 2 tablespoons of olive oil
• 3 cloves of garlic, minced
• Fresh basil leaves, torn or chopped
• Salt and pepper to taste
• Grated Parmesan cheese (optional)

Instructions

Making the Gnocchi:

1. Cook the Potatoes:
   • Boil the potatoes with their skins on until they are tender when pierced with a fork (about 20-30 minutes). Drain and let them cool slightly.
2. Peel and Mash:
   • Once the potatoes are cool enough to handle, peel them and pass them through a potato ricer or mash them very well until smooth.
3. Mix the Dough:
   • Spread the mashed potatoes out on a clean work surface. Sprinkle the flour over the potatoes and make a well in the center. Add the beaten egg and a pinch of salt.
   • Gently mix everything together, starting from the outside and working your way in, until a dough forms. Be careful not to overwork the dough.
4. Shape the Gnocchi:
   • Cut the dough into manageable pieces and roll each piece into a long rope about 1/2 inch thick. Cut the rope into 1-inch pieces.
   • To shape the gnocchi, you can leave them as is or roll each piece over the back of a fork or a gnocchi board to create ridges.
5. Cook the Gnocchi:
   • Bring a large pot of salted water to a boil. Add the gnocchi in batches, being careful not to overcrowd the pot.
   • When the gnocchi float to the surface, they are done (usually takes about 2-3 minutes). Remove them with a slotted spoon and transfer to a plate.

Making the Fresh Tomato Sauce:

1. Prepare the Tomatoes:
   • Bring a pot of water to a boil. Score the bottoms of the tomatoes with a small “X” and blanch them in the boiling water for 30 seconds to 1 minute, until the skins start to peel away. Remove the tomatoes and plunge them into ice water to cool.
   • Peel the tomatoes, remove the seeds, and chop them into small pieces.
2. Cook the Sauce:
   • In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
   • Add the chopped tomatoes and cook, stirring occasionally, until they break down and form a sauce (about 10-15 minutes).
   • Season with salt and pepper to taste. Stir in the fresh basil just before serving.

Assemble the Dish:

1. Combine Gnocchi and Sauce:
   • Add the cooked gnocchi to the skillet with the tomato sauce. Gently toss to coat the gnocchi in the sauce.
   • Serve immediately, garnished with more fresh basil and grated Parmesan cheese if desired.

Enjoy your homemade potato gnocchi with fresh tomato sauce!