Gnocchi with tomato sauce

Ingredients

Preparation

1. 1

   Cook the potatoes

   Wash the potatoes without peeling them and place them in a large saucepan. Cover generously with cold water, bring to the boil and reduce to a simmer. Cook for twenty-five to thirty-five minutes depending on their size, until a knife slides easily into the centre. Avoid vigorous boiling, which can split the skins and cause the potatoes to absorb too much water.

2. 2

   Prepare the tomato sauce

   While the potatoes cook, heat the olive oil in a large sauté pan over medium heat. Add the onion and cook for six to eight minutes until soft and translucent. Add the garlic and cook for thirty seconds without allowing it to brown.

3. 3

   Simmer the sauce

   Add the chopped tomatoes, a pinch of salt and half the pepper. Bring to a gentle simmer and cook uncovered for twenty to twenty-five minutes, stirring occasionally, until thick. Add half the basil near the end of cooking and keep the sauce warm over very low heat.

4. 4

   Peel and mash the potatoes

   Drain the potatoes as soon as they are tender. Peel them while still hot, holding them with a clean towel, then immediately pass them through a potato ricer or food mill. Spread the mash over the work surface for five to ten minutes so excess steam can escape. Do not use a blender, as it would make the potatoes gluey.

5. 5

   Make the gnocchi dough

   Gather the warm potato mash into a mound with a well in the centre. Add the egg yolk, a small pinch of salt and about two hundred grams of flour. Mix quickly with your fingertips, then gradually add the remaining flour until the dough is soft, even and only slightly sticky. Do not knead for more than one to two minutes.

6. 6

   Test the dough

   Take a small piece of dough, shape one gnocchi and drop it into a small saucepan of simmering water. When it rises, cook for another thirty seconds and taste it. If it falls apart, work one to two tablespoons of flour into the dough. If it is firm and heavy, avoid adding any more flour.

7. 7

   Roll the dough into ropes

   Very lightly flour the work surface and divide the dough into four portions. Roll each portion beneath your palms into an even rope about two centimetres thick. Work gently so the dough does not become compact.

8. 8

   Cut and ridge the gnocchi

   Cut each rope into pieces measuring two to two and a half centimetres. Roll each piece over the back of a fork or a gnocchi board with your thumb to create ridges and a slight hollow. Place the gnocchi on a floured tray without overlapping them.

9. 9

   Cook the gnocchi

   Bring a large pot of salted water to a simmer. Add the gnocchi in batches so the temperature does not drop too much. Stir gently once to prevent sticking. When they rise to the surface, cook for another thirty to forty-five seconds.

10. 10

    Coat the gnocchi with sauce

    Lift the gnocchi out with a slotted spoon and transfer them directly to the pan of warm sauce. Add one to two tablespoons of cooking water if the sauce is too thick. Toss gently over low heat for one minute to coat the gnocchi without crushing them.

11. 11

    Plate and serve

    Divide the gnocchi among warm plates. Add the remaining basil, grated Parmigiano Reggiano and a little black pepper. Serve immediately while the gnocchi are still tender and the sauce is hot.

Tips & tricks

• Use floury, high-starch potatoes to obtain light gnocchi.
• Cook the potatoes with their skins on to limit water absorption.
• Mash the potatoes while still hot, then allow the steam to escape before adding flour.
• Add the flour gradually, as too much will make the gnocchi dense and rubbery.
• Work the dough quickly and avoid prolonged kneading.
• Test one gnocchi in boiling water before shaping the entire batch; if it breaks apart, add a small amount of flour.
• Lightly flour the work surface, but do not coat the gnocchi excessively.
• Cook the gnocchi in batches to maintain a steady boil.
• Transfer the cooked gnocchi directly into the sauce so they become coated without drying out.

Variations

• Add mozzarella and bake for a few minutes until gratinated.
• Replace the basil with sage and add a small amount of butter for a milder sauce.
• Add a pinch of red chilli flakes to the tomato sauce for a mildly spicy version.
• Mix cooked, chopped spinach into the dough to prepare green gnocchi.
• Replace part of the potatoes with roasted squash for an autumn variation.
• Add black olives and capers to the sauce for a stronger Mediterranean flavour.

Storage

Cooked gnocchi with sauce keep for up to two days in the refrigerator in an airtight container. Reheat gently in a pan with a small amount of water. Uncooked gnocchi can be frozen on a floured tray without touching, then transferred to an airtight bag for up to two months. Cook them directly from frozen without thawing. Tomato sauce on its own keeps for up to four days in the refrigerator.

Nutrition facts(per serving)

What to serve with this recipe?

• Rocket salad
• Grilled vegetables
• Rosemary focaccia
• Light Italian red wine

Frequently asked questions