Homemade Potato Gnocchi with Tomato and Basil
Soft gnocchi shaped by hand and tomato sauce with basil: Sunday cooking in Campania.
A recipe from the ITALAZA kitchen
Preparation 35 min · Cooking 40 min (not counting bringing the water to the boil)
A little longer than planned: 75 min.
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In the kitchen 8 steps
- Cook the potatoes (1 kg) whole, with their skins on, for 30 to 35 minutes in a large pan of salted water, until a knife passes through them easily.
- Meanwhile, fry the crushed garlic (1 clove) for 1 minute in 4 tbsp of olive oil, add 500 g of passata and a few basil leaves (1 bunch), season with salt and simmer for 15 minutes.
- Peel the potatoes while still hot, pass them through a potato ricer onto the work surface and leave to cool slightly for 5 minutes.
- Gradually add the flour (280 g) with a little salt and mix with your fingertips, without working the dough too much: stop as soon as it is soft and no longer sticky, even if some flour remains.
- Divide the dough, roll it into finger-thick ropes on a surface dusted with semolina (40 g) and cut into pieces about two centimetres long.
- Roll each gnocco over the tines of a fork to make ridges, then place them on a tray dusted with semolina.
- Cook the gnocchi in small batches in a large pan of boiling salted water and remove them with a slotted spoon 1 minute after they rise to the surface.
- Gently toss them with the tomato sauce, scatter with basil and serve immediately.
Tip: Work the potatoes while they are still hot and add only as much flour as needed: too much flour or overworking the dough makes heavy gnocchi.
Probably contains: gluten · check the labels
Product labels: Molino Dallagiovanna Tipo 00 Flour – Special Fresh Pasta, La Molisana Durum Wheat Semolina – Semola rimacinata, Passata Tomato La Fiammante – Italian Tomato Puree, A Paesana Extra Virgin Olive Oil – Italy (1 liter)