Potato Gnocchi With Tomato Basil Sauce

September 14, 2016 by Marisa 41 Comments

In this dish, Potato Gnocchi with Tomato Basil Sauce, the humble potato is transformed into a melt-in-your mouth delicacy. Gnocchi are simply the Italian version of dumplings and can be prepared in limitless ways. Just about any sauce will compliment this potato dumpling.

Today, there is such an extensive variety of gnocchi! Some are made with ricotta or squash while others are flavoured with beets. There are also gnocchi where different flours are utilized, such as chestnut, buckwheat and also wholewheat flour.

Another version is made with semolina flour, milk, cheese and known as Gnocchi alla Romana. I’ll leave this one for another post perhaps, because it deserves a special space here on my blog.

These Potato Gnocchi with Tomato Basil Sauce, however, is the type of dish I grew up with. They were my number one request each time my mamma would ask me what I wanted to eat for my birthday celebration and she never failed to remind me of the countless times I would help her twirl the gnocchi with my chubby little fingers!

A potato ricer does an excellent job of mashing the potatoes. If you don’t have one, a fork will do just fine.

How To Shape Gnocchi

I’ve had this gnocchi board for many years now but very rarely used it. You can find them in any kitchen supply store at under 5 dollars.

Mamma taught me to twirl the gnocchi using my index finger and middle finger by pressing both down into the gnocchi and rolling quickly towards me. Alternately you can use the back of a fork to make the pretty indentations. The little ridges that form are a perfect entrapment for all that delicious sauce.

These exquisite potato gnocchi are very filling and therefore often served in moderate portions as a first course meal.

Furthermore you will want to savour every bite, enjoying the melt-in-your mouth sensation and never rush a good thing!

How To Make Potato Gnocchi For Beginners:

Always start with less amount of flour than the recipe calls for. The moisture of your potatoes and the amount of eggs used will determine how much flour is needed.

Do not knead more than a few minutes as this would result in too much flour adsorption which yields heavier gnocchi.

It goes without saying to always use a big sauce pot when cooking any form of pasta. Drop a few at a time into the boiling water to avoid the gnocchi from sticking together.

The potatoes can also be boiled instead of baking them. Just make sure to not pierce or cut through the potato when boiling them, otherwise they will absorb too much water.

Ideally you will want to make and cook the gnocchi within a few hours. Simply transfer the gnocchi in a single layer on a lightly dusted cookie sheet and cover with a clean dish towel till ready to use.

Gnocchi can also be frozen. Transfer them on a cookie sheet in a single layer and place the tray in the freezer. Once frozen, transfer them into a freezer bag.

In conclusion, have fun and don’t be too hard on yourself. Enjoy the process after all practice makes perfect!

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