Créé avec l’IA
Potato Gnocchi with Tomato Garlic Sauce
Ingrédients
4 Portions
- Potato1 kg
- Garlic4 cloves
- Tomato800 g
- Flour300 g
- Egg1 large
- Olive oil2 tablespoons
- Basil1 handful
- Saltto taste
- Pepperto taste
- Parmesan cheeseto garnish
Instructions
- 1
Begin by boiling the potatoes with their skins on in a pot of salted water until they are completely cooked through and tender.
- 2
While the potatoes are boiling, start making the tomato garlic sauce. Heat the olive oil in a saucepan over medium heat. Add finely chopped garlic and cook until fragrant but not browned.
- 3
Add the tomatoes to the saucepan, crushing them if they are whole. Season with salt and pepper, and let the sauce simmer for about 20-30 minutes, stirring occasionally. Add chopped basil leaves in the last 5 minutes of cooking.
- 4
Once the potatoes are done, drain them and let them cool slightly. Peel the potatoes and pass them through a potato ricer or mash them until smooth.
- 5
On a clean surface, make a mound with the flour and create a well in the center. Add the mashed potatoes and the egg to the well. Season with a pinch of salt.
- 6
Gently mix the ingredients with your hands or a fork, bringing the flour into the potato mixture until a dough starts to form. Knead the dough gently until it is smooth but not overworked.
- 7
Divide the dough into several pieces and roll each piece into a long rope, about 2 cm in diameter. Cut the ropes into 2 cm pieces to form the gnocchi.
