Créé avec l’IA
Potato Gnocchi with Tomato Sauce
60 min 438 kcal par portion Moyen
Ingrédients
4 Portions
- potatoes800 g
- all-purpose flour200 g
- large egg1 piece
- salt1 tsp
- canned crushed tomatoes400 g
- olive oil2 tbsp
- garlic2 cloves
- dried oregano1 tsp
- chili flakes1 tsp
- fresh basil10 g
Instructions
- 1
Boil the potatoes (800g) with their skins on in salted water until fork-tender, about 25-30 minutes.
- 2
Drain the potatoes and let them cool slightly. Peel while still warm and pass through a potato ricer or mash until smooth.
- 3
Spread the mashed potatoes on a clean surface. Sprinkle with 1 tsp salt and the all-purpose flour (200g). Make a well in the center and add the large egg (1 piece).
- 4
Gently mix and knead the dough just until it comes together. Do not overwork. If the dough is sticky, add a little more flour.
- 5
Divide the dough into 4 portions. Roll each portion into a long rope about 2 cm thick. Cut into 2 cm pieces to form gnocchi.
- 6
If desired, roll each gnocchi over the back of a fork to create ridges.
- 7
Bring a large pot of salted water to a boil. Drop the gnocchi in batches. When they float to the surface, cook for 1-2 minutes more, then remove with a slotted spoon.
- 8
For the tomato sauce, heat 2 tbsp olive oil in a saucepan over medium heat. Add 2 cloves minced garlic and sauté until fragrant.
