gnocchi with tomato sauce

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For the gnocchi:
800g Floury potatoes
150g Flour
1Oeuf
2 Tbsp Oil
100g Parmesan
Salt
Pepper

For the tomato sauce:
1Box of whole tomatoes, peeled in juice
1Bouquet filled
1Oignon
1clove Garlic
2 tablespoons Olive oil

Preparation

1 Peel and chop the onion and garlic. Brown them in a large skillet with the olive oil, then add the can of tomatoes and the bouquet garni. Salt, pepper, and cover. Simmer over low heat.
2 Peel the potatoes and cook them for 40 min in a large volume of boiling salted water. Drain them thoroughly and mash them into a fine purée. Stir in the egg and stir vigorously. Gradually pour in the flour and knead until you get a thick dough.
3 Form long rolls on the floured work surface.Cut them into 2 cm long pieces. Roll them between your floured hands to form small balls. From time to time, mix the tomato sauce and mash the large pieces with a spatula.
4 Let them stand 15 min, well separated, under a tea towel. Bring a large volume of salted water to a boil and then throw them in with one shot. As soon as they surface, they are cooked. Drain them immediately.
5 Heat the oil in a large skillet over high heat. Place the just drained gnocchi and let them brown for a few moments. Serve hot with the tomato sauce and sprinkle with parmesan.

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