Gnocchi Casarecci Con Pomodoro E Basilico Recipe
Homemade gnocchi potato dumplings sautéed with grape tomatoes and basil marinara sauce, also available with creamy gorgonzola cheese sauce
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Ingredients
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Gnocchi
Method
Cooking Instructions
- 1
Make the Gnocchi
1. Boil the potatoes in salted water until tender. Drain and let cool slightly, then peel and mash until smooth. 2. In a large bowl, combine the mashed potatoes, flour, egg, and salt. Mix until a dough forms, adding more flour if needed. 3. Transfer the dough to a floured surface and roll into ropes about 1/2 inch thick. Cut into 1-inch pieces and shape with a fork. 4. Boil the gnocchi in salted water until they float to the surface, about 3-4 minutes. Remove and set aside.
- 2
Prepare the Tomato Basil Sauce
1. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. 2. Add grape tomatoes and cook until they start to burst, about 5-7 minutes. 3. Stir in fresh basil, salt, and pepper. Cook for an additional 2 minutes.
- 3
Combine and Serve
1. Add the cooked gnocchi to the tomato basil sauce and toss to coat. 2. Serve immediately, garnished with extra basil if desired. For the gorgonzola option, melt the gorgonzola cheese with heavy cream and butter in a separate pan and serve over the gnocchi.
