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HOW TO MAKE

Gnocchi di patate al pomodoro e basilico

Potato gnocchi with tomato sauce and basil

90 MinuteS to prepare and cook
Beginner Difficulty
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Recipe Overview

There are many famous recipes of potato gnocchi. My version is very traditional, I use only red potatoes and 00 flour. According to the roman tradition, the potato gnocchi are consumed on Thursday, the day before the Friday of lean, due to the fact that gnocchi have a great satiating power. On Friday, there is the religious precept of fasting from meat and consuming only fish and legumes. So, on the day before people need a full nutrition given by gnocchi to face the next lean day.

 Ingredients

Total Served: 2

For the potato dough:

1
500 grams (about 3-4 potatoes) Red potatoes
2
200 grams (1.57 cup) Soft Wheat Flour “Type 00” (Cake Flour or All-Purpose Flour)
3
Salt
4
Semolina flour for dusting

For the tomato sauce:

1
400 grams (14 oz) Whole peeled tomatoes or tomato passata (tomato puree)
2
25 grams (¼ cup) Parmigiano Reggiano, finely grated
3
2 Garlic cloves
4
1 sprig of basil (about 6-8 leaves)
5
2 tbsp Extra virgin olive oil
6
Salt

Equipment Needed to Make Gnocchi di patate al pomodoro e basilico

The following tools will be used to create Gnocchi di patate al pomodoro e basilico. Not all of them are necessary and can be replaced with more manual operations, but we suggest using all of these to make the recipe as easy-to-create and yummy as possible. Click on any of the items to learn more about them and purchase them.
Potato ricer
Sharp kitchen knife
Cutting board
Kitchen scale
Bench scraper
Mixing bowl
Pot
Saucepan
Kitchen Towels

Step-by-Step Cooking Instructions for Gnocchi di patate al pomodoro e basilico

Let’s get started with creating Gnocchi di patate al pomodoro e basilico. Follow the instructions in order below to create this tasty fall dish.
Make the gnocchi:
1
Boil the potatoes, with the peel, for about 40 minutes, starting from cold water.
2
Once cooked, drain, wait a bit to cool and then peel them.
3
Using a potato ricer, mash them on a work surface, pre-sprinkled by half of the flour.
4
Season with salt and, using a bench scraper, mix to incorporate the flour until to have a shaggy mass.
5
Add the rest of the flour and knead the dough by hands until it looks smooth and firm.
6
Cover it with a kitchen towel and let it rest for 5 minutes.
7
Lightly dust the work surface with semolina, cut a quarter of the dough and gently roll into a thick strip [about 1,5 cm/0,6 in].
8
Cut the strip into gnocchi [small pieces of 2cm/0,8 in].
9
As you proceed, arrange the gnocchi on a tray previously floured with semolina or let them rest on the work surface, making sure to keep them separate to prevent them from sticking together.
10
The gnocchi cook in no time, when they are immersed in boiling water and start to float, they are cooked.
Make the sauce:
1
Heat two tablespoons of oil in a pan, add two cloves of garlic and two basil leaves.
2
Cook for a minute then add the peeled tomatoes.
3
With a wooden spoon, mash them to release the pulp.
4
Cook over low heat for about thirty minutes until the sauce is more concentrated.
5
Season with salt and pepper.
6
Turn off the heat, let it cool a bit and add the basil leaves and the grated Parmigiano Reggiano.
7
If necessary, add a drop of raw oil to give flavor.
8
Pour the gnocchi in the sauce, stir to combine and buon appetito.
Buon Appetito!
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Tag Chef Riccardo Alberti, @riccardocookingclass

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