Name: POTATO GNOCCHI WITH TOMATO
Prep time: 20 min
Yield: 3 people
Cuisine: Italian
Ingredients: 17.5 oz potatoes (already cooked); 1 egg; 1 cup all-purpose flour; 1 pinch salt; 2 tablespoons olive oil; 2 cups tomato purée; 1 tablespoon sugar; 2 pinches salt; 1 sprig rosemary; 5 leaves basil; 2 cloves garlic

Gnocchi are a classic dish of Italian culinary tradition; today we prepared potato gnocchi with tomato, a delicious main course loved by the whole family.
Made simply with boiled potatoes and the addition of flour and eggs, it is a dish suitable for those with food intolerances. I am particularly fond of this dish because as a child I used to make them with my grandparents in an assembly line style…..

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Difficulty: Easy
Cost: Economical
Preparation time: 20 Minutes
Portions: 3 people
Cooking methods: Boiling
Cuisine: Italian
Seasonality: All seasons

Ingredients

17.5 oz potatoes (already cooked)
1 egg
1 cup all-purpose flour
1 pinch salt
2 tablespoons olive oil
2 cups tomato purée
1 tablespoon sugar
2 pinches salt
1 sprig rosemary
5 leaves basil
2 cloves garlic

Tools

1 Small Pan
1 Potato Masher
1 Knife
1 Slotted Spoon

Preparation of Potato Gnocchi with Tomato

First, pour the flour onto a work surface and spread it out slightly.
Now take the previously steamed potatoes and mash them with a potato masher over the flour.
If you don’t have this tool, you can always mash them with a fork as was done in the past.
Once you’ve mashed all the potatoes, add salt and the egg.
Begin kneading “strictly” by hand, mixing everything well until you get a firm dough that doesn’t stick to your hands. If it turns out too soft and sticky, add another tablespoon of flour, always little by little.
Now divide the mixture into pieces and from each piece, form rolls.
From these rolls, cut gnocchi about 1 centimeter thick, no more.
Flour a cutting board or work surface and place the gnocchi on top.
If you like, you can roll the gnocchi over the tines of a fork or, as my grandmother did, on the back of a grater, gently pressing the gnocchi with your thumb to create the classic markings that distinguish gnocchi.
Bring the water to a boil and in the meantime, prepare the tomato sauce.
In a large pan, pour the tomato purée along with 2 tablespoons of oil and garlic cloves.
Heat and cook for about 5 minutes. Now add the sugar to remove the acidity of the tomato and all the herbs. Cook for 10 minutes on low heat with the lid on.
When the water boils, add salt and drop in the gnocchi.
As they rise to the surface, scoop them out with a slotted spoon and place them directly into the pan with the sauce.
Stir to mix everything well.
And voilà… now your gnocchi are ready to be served.