Flour and water gnocchi seasoned with vegetable tomato sauce are a simple, quick, and delicious first course for everyone in the family, including vegans and vegetarians.
Kids love them too, and you can make them in no time. Try them with the vegetable sauce from the recipe, and you’ll be licking your chops.
The recipe’s serving size is for four people and is made with pre-cooked dough, then you shape the classic gnocchi form, and after preparing the basil vegetable tomato sauce, you season them and enjoy them hot.
- Difficulty: Very easy
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 2 3/4 cups flour
- 1 2/3 cups water
- 2 pinches fine salt
- 1 teaspoon olive oil
- 28 oz canned peeled tomatoes (in a can)
- 4 tablespoons ready-made sauté in a jar (or chopped carrot, celery, onion, and garlic)
- 5 tablespoons olive oil
- to taste basil (chopped)
Tools
- 1 Terracotta pot
- 1 Immersion blender
Steps
To prepare the gnocchi, pour the water, salt, and oil into a saucepan and place it on the heat until it starts to boil.
Add the flour all at once and stir the mixture with a wooden spoon for 1 minute.
At this point, turn off the heat and pour the dough onto a floured work surface.
Spread the mixture and let it cool a little before working it.
When the dough is warm and manageable, start working it on the work surface.
Knead until you get a smooth, homogeneous mass.
Take small portions of the dough and form tubular cylinders.
Then, with a sharp knife, cut the gnocchi to your desired size.
Lightly flour them and place the ready ones on a tray.
Meanwhile, make the basil vegetable tomato sauce by heating the oil in a saucepan.
Add the ready-made sauté (you’ll find the recipe in the link) or make a mixture of carrot, onion, celery, and garlic, and let it sauté.Add the peeled tomatoes, a glass of water, a few pinches of salt, and let the sauce cook with the lid on.
Halfway through cooking, mash the tomatoes with a fork, or if you have an immersion blender, blend and continue cooking.At the end of cooking, adjust salt if necessary, add a handful of freshly chopped basil, and let the sauce rest in the pot.
Bring a large pot of water to a boil, salt it, and throw in the gnocchi.
When they rise to the surface, they are ready.
Drain them and season with the basil vegetable tomato sauce.
