Gnocchi with Tomato Sauce

Soft homemade potato gnocchi in a garlicky tomato sauce with fresh basil and Parmesan. A vegetarian Italian dinner.

Ingredients

• 700 g boiled potatoes (mashed while hot)
• 220 g (about 1 3/4 cups) white flour
• 50 g egg (1 egg)
• 8 g (1 1/2 tsp) salt
• 400 g canned diced tomatoes
• 40 g (3 tbsp) olive oil
• 8 g (2 cloves) garlic
• 5 g fresh basil (a handful of leaves)
• 30 g grated Parmesan cheese

Instructions

1. 1

   Peel the boiled potatoes while hot and press through a ricer or mash until smooth; spread out for 5-10 minutes to let the steam escape.

2. 2

   Add the egg, 5 g of the salt and most of the flour and knead briefly into a soft, slightly sticky dough, adding the rest of the flour if needed. Do not overwork.

3. 3

   Divide the dough into 4, roll each into a 2 cm thick rope on a floured surface and cut into 2 cm pieces; roll over the back of a fork for ridges if you like.

4. 4

   For the sauce, heat the olive oil in a skillet and cook the finely chopped garlic for 1 minute. Add the tomatoes and remaining salt and simmer on low for 15 minutes until thickened; tear in half the basil.

5. 5

   Cook the gnocchi in a large pot of boiling water in two batches; 1 minute after they float, lift them out with a slotted spoon straight into the sauce.

6. 6

   Gently toss the gnocchi in the sauce, divide among plates and top with the Parmesan and remaining basil leaves.

Nutrition

Per serving