Gnocchi di Patate fatti in casa con Salsa al Pomodoro Fresco e Basilico

Gnocchi di Patate fatti in casa con Salsa al Pomodoro Fresco e Basilico ingredients

• 2 lbs Russet potatoes (preferably older)
• 1.5 cups, plus more for dust '00' flour (or all-purpose flour)
• 1 lightly beaten Large egg
• 1 tsp, plus more for pasta Fine sea salt
• 3 tbsp Extra virgin olive oil
• 2 cloves, thinly sliced Garlic
• 1.5 lbs, roughly chopped Fresh ripe tomatoes (Roma or cherry)
• 0.5 cup, packed and torn, pl Fresh basil leaves
• 0.5 cup, freshly grated, plu Parmigiano-Reggiano
• to taste Freshly ground black pepper

How to make Gnocchi di Patate fatti in casa con Salsa al Pomodoro Fresco e Basilico

1. Cook the potatoes: Wash the 2 pounds of Russet potatoes and place them in a large pot. Cover with cold water, add a generous pinch of salt, and bring to a boil. Reduce heat and simmer for 25-35 minutes, or until fork-tender. Drain the potatoes and let them cool for a few minutes until they are still warm but cool enough to handle.
2. While warm, peel the potatoes. Use a potato ricer or a fine-mesh sieve to press the potatoes onto a clean, lightly floured work surface. Spread the riced potato into an even layer to allow steam to escape and some moisture to evaporate for about 5 minutes.
3. Add the 1.5 cups of '00' flour, 1 lightly beaten large egg, and 1 teaspoon of fine sea salt to the riced potatoes. Using your hands or a bench scraper, gently mix the ingredients together until a shaggy dough forms. Be careful not to overwork the dough, as this can lead to tough gnocchi; it should come together in about 1-2 minutes.
4. Lightly flour your work surface and hands. Divide the dough into 4-6 equal portions. Roll each portion into a long rope, about 3/4-inch thick. If the dough is sticky, dust lightly with more flour. Using a bench scraper or a knife, cut the ropes into 3/4-inch pieces.
5. Optional: To create ridges, gently roll each gnocchi piece over the tines of a fork or a gnocchi board while simultaneously pressing with your thumb, creating a small indentation on one side and ridges on the other. This helps the sauce cling better. Place the shaped gnocchi on a lightly floured baking sheet, ensuring they do not touch.
6. Prepare the fresh tomato sauce: In a large skillet or wide pot, heat 3 tablespoons of extra virgin olive oil over medium heat. Add the 2 thinly sliced garlic cloves and cook for 1 minute until fragrant. Do not let the garlic brown.
7. Add the 1.5 pounds of roughly chopped fresh ripe tomatoes to the skillet. Season with a pinch of fine sea salt and freshly ground black pepper. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, stirring occasionally, until the tomatoes have broken down and created a rustic sauce.
8. Stir in the 1/2 cup of packed and torn fresh basil leaves into the tomato sauce. Cook for just 1-2 minutes more to infuse the basil flavor. Remove the sauce from the heat and set aside.
9. Cook the gnocchi: Bring a large pot of heavily salted water to a rolling boil. Carefully add the gnocchi in batches to the boiling water, making sure not to overcrowd the pot. They will sink to the bottom.
10. Cook the gnocchi for 2-3 minutes; once they float to the surface, let them cook for an additional 30-60 seconds to ensure they are cooked through. Use a slotted spoon or spider to transfer the cooked gnocchi directly into the skillet with the prepared tomato sauce.
11. Once all the gnocchi are cooked and added to the sauce, gently toss everything together over low heat for 1-2 minutes, allowing the gnocchi to absorb some of the sauce's flavor.
12. Serve immediately in warm bowls. Garnish generously with 1/2 cup of freshly grated Parmigiano-Reggiano and extra fresh basil leaves. Offer additional cheese at the table.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.