Gnocchi al Pomodoro

Cuisines

Best for

Recipe

Ingredients

	500 grams	Potato , peeled and cubed
	1	Egg
	150 grams	Flour
	1 teaspoon	Salt , to taste
	400 grams	Tomato , canned
	2 tablespoons	Olive oil
	1 clove	Garlic , finely chopped
	5 leaves	Basil , fresh
	—	Black Pepper , to taste
	—	Parmesan Cheese , grated, for serving

Instructions

1. 1 Boil the potatoes in their skins until tender, about 20 minutes.
2. 2 Peel the potatoes and pass them through a potato ricer onto a clean surface.
3. 3 Make a well in the center of the potatoes and add the egg and salt.
4. 4 Gradually add the flour, kneading gently until a soft dough forms.
5. 5 Divide the dough into four parts and roll each into a long rope about 1.5 cm thick.
6. 6 Cut the ropes into 2 cm pieces and roll each piece over the tines of a fork to shape.
7. 7 Bring a large pot of salted water to a boil and cook the gnocchi until they float, about 2-3 minutes.
8. 8 In a separate pan, heat olive oil over medium heat and sauté the garlic until fragrant.
9. 9 Add the canned tomatoes, salt, and pepper, and simmer for 10 minutes.
10. 10 Add the basil leaves to the sauce and stir.
11. 11 Drain the gnocchi and add them to the sauce, tossing gently to coat.
12. 12 Serve the gnocchi hot, topped with grated Parmesan cheese.