Tomato Gnocchi Portofino Style are, for me, the dish of good mood, both because they’re very colorful and because they gather all the flavors I adore: tomato and pesto, the typical sauce of my region, which carries with it the scent of basil, the strong taste of Pecorino and Parmesan, and the sweetness of pine nuts.
It’s a dish that celebrates the harmony of flavors and the beauty of simplicity, perfect for those who wish to bring a touch of elegance and Mediterranean taste to the table.
The gnocchi are made by kneading tomato puree with whole wheat semolina, resulting in gnocchi that, once cooked, are bright red, beautiful to see, and delicious to eat. You can dress them as you prefer, even just with pesto, a cherry tomato and basil sauce, or simply with butter and Parmesan.
Enough with the chatter, let’s prepare these Tomato Gnocchi Portofino Style together, eh belin they are good!
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients: Tomato Gnocchi Portofino Style
- 4 cups whole wheat semolina
- 1 3/4 cups tomato puree
- to taste salt
- 7 oz g cherry tomatoes
- 7 oz g yellow cherry tomatoes
- 1/4 cup g Genoese pesto
- 1/2 white onion
- 1 carrot (medium size)
- to taste celery
Tools
- 1 Bowl
- 1 Pot
Steps
Pour the tomato sauce into a bowl and salt it.
Add the semolina little by little.
Mix first with a spoon, then knead until you get a firm dough.
Take a portion of dough, form a strip, and then cut to make the gnocchi.
Continue until you finish the dough block.
I recommend dusting the gnocchi with flour so they don’t stick.
Prepare a soffritto with celery, onion, and carrot.
Cut the cherry tomatoes in half.
Cook in a pan.
Cook the gnocchi in plenty of boiling salted water, drain and season.
Storage
In the refrigerator in a hermetically sealed container for one day.
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FAQ (Frequently Asked Questions)
Can I freeze them?
I do not recommend it; if you don’t want to eat them right away, cook them and eat them the next day.
Why did you choose whole wheat flour?
It’s always better to choose whole grain for 50% of your meals.
