Gnocchi Al Pomodoro Recipe
San Marzano, Parmigiano Reggiano, planeta evoo & fresh basil
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Ingredients
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Gnocchi
Sauce
Method
Making the Gnocchi
- 1
- 2
Mash the Potatoes
Once cooled, mash the potatoes in a large bowl until smooth.
- 3
- 4
Shape the Gnocchi
On a floured surface, divide the dough into sections. Roll each section into a rope and cut into bite-sized pieces.
- 5
Form Gnocchi
Press each piece with a fork to create ridges. Set aside on a floured plate.
Making the Sauce
- 6
Prepare the Sauce
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
- 7
Add Tomatoes
Pour in the San Marzano tomatoes, crushing them with a spoon. Season with salt and let simmer for about 15 minutes.
- 8
Finishing Touches
Stir in the fresh basil leaves and let cook for another 5 minutes. Adjust seasoning if necessary.
Combining
- 9
Cook Gnocchi
In a large pot of boiling salted water, cook the gnocchi until they float to the surface. This usually takes about 2-3 minutes.
- 10
Combine with Sauce
Using a slotted spoon, transfer the gnocchi to the skillet with the sauce. Toss gently to coat.
- 11
Serve
Plate the gnocchi and sprinkle with grated Parmigiano Reggiano and additional basil if desired.