Gnocchi Donatello Recipe

Inspired by Donatello Restaurant

Time45m

Serves4

Potato dumplings, fresh basil, nuts in cream & tomato sauce

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Ingredients

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Gnocchi

2 cups Russet potatoes

1 1/2 cups 00 bread flour

1 unit Egg

1/2 tsp Celtic sea salt

Sauce

2 tbs olive oil

2 cloves Garlic, minced

1 cup Crushed tomatoes

1/2 cups Heavy cream

1/2 cups Fresh basil, chopped

1/4 cups Pine nuts or walnuts

to taste Celtic sea salt

to taste black pepper

Method

Prepare the Gnocchi

Boil the Potatoes

Peel and cut the potatoes into chunks. Boil them in salted water until tender, about 15-20 minutes. Drain and let cool slightly.

Make the Dough

Mash the potatoes in a bowl until smooth. Add the egg, salt, and gradually mix in the flour until a soft dough forms. Do not overmix.

Shape the Gnocchi

Divide the dough into sections and roll each section into a rope about 1/2 inch thick. Cut into 1-inch pieces. Use a fork to press a dent in each piece.

Prepare the Sauce

Cook the Sauce

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Stir in crushed tomatoes and cook for 5 minutes.

Finish the Sauce

Add the heavy cream, chopped basil, and nuts. Season with salt and pepper to taste. Simmer for an additional 5 minutes.

Combine and Serve

Cook the Gnocchi

Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon.

Mix and Serve

Toss the cooked gnocchi in the sauce until well coated. Serve immediately, garnished with additional basil and nuts if desired.