Potato gnocchi with tomato sauce recipe
While potato gnocchi with tomato sauce isn’t difficult to make, it does take a bit of time. However, with the right steps and the right tips, making them at home can be a very simple task as well as enjoyable. On the other hand, what better than some good homemade gnocchi?
Ingredients to make potato gnocchi with tomato sauce:
- 1 kilogram of whole peeled potatoes
- 300 grams of wheat flour
- 3 tablespoons of chopped parsley
- 1 pinch of salt
- 2 egg yolks
- 300 milliliters of tomato sauce
- 300 grams of natural tuna
- grated cheese
How to make potato gnocchi with tomato sauce:
- To start preparing the homemade gnocchi, you should put the peeled potatoes in a saucepan with water and boil until they are cooked enough to make a puree. When they are cooked, you have to take them out and in a container, step on them to form the mashed potatoes. Then, you have to place the 2 egg yolks, the 3 tablespoons of chopped parsley and mix everything.
- We take the puree mixture to the fridge until it gets cool. I always do this because if I proceed to add the flour and knead when the mixture is freshly made and hot, I’m going to need a lot more flour! And the idea is that it be made from potatoes, not flour.
- Well, when the preparation is very cold, we take it out of the refrigerator; we add the flour and mix it until we form the dough. It does not have to be hard dough, but rather tender dough that does not stick, which allows you to make the potato gnocchi.
- When the dough is ready, we cut it into pieces and make thin strips with our hands, flouring the table a little, supporting it with the palm of the hands and making a smooth movement.
- Once the strips are made, we proceed to cut the gnocchi to the size that we like the most, a little smaller or larger. We mark the lines with the fork if we like, or we cook them as is. You can use flour to work the dough as many times as you need, since it will prevent the dough from sticking.
- We cook the potato gnocchi already made in a saucepan with plenty of boiling water. To the water we can add a little salt to taste. When they rise to the surface, it will mean that they are already al dente to remove with a slotted spoon.
- To make the sauce to accompany the potato gnocchi, in a separate saucepan, put the tomato sauce mixed with the natural tuna, a little water, a pinch of salt if necessary, and bring to a small boil. And if you don’t like this sauce, you can choose another one that is your preference, since there are many options, such as gnocchi with cream. We serve with grated cheese on top.
- I hope you liked the recipe for potato gnocchi with tomato sauce
