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Potato Gnocchi With Tomato Basil Sauce

May 7, 2020 by Marisa 42 Comments

Potato gnocchi with tomato basil sauce.

In this dish, Potato Gnocchi with Tomato Basil Sauce, the humble potato is transformed into a melt-in-your mouth delicacy. Just about any sauce will compliment potato gnocchi.

Potato gnocchi with tomato sauce in a black skillet.

What are Gnocchi?

Gnocchi are simply the Italian version of potato dumplings and can be prepared in limitless ways.

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.

Gnocchi in a skillet topped with Parmesan cheese

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 mamma would ask me what I wanted to eat for my birthday celebration. She never failed to remind me of the countless times I would help her twirl the gnocchi with my chubby little fingers!

How To Make Potato Gnocchi From Scratch

An oven baked potato being peeled on a cutting board.
Baked potato put through a potato ricer.

Start with a starchy potato such as the russet potato and you can either boil them or bake them in the oven. 

Just make sure not to pierce or cut through the potato when boiling them, otherwise they will absorb too much water.

You can easily mash the potatoes with a fork but a potato ricer really does an excellent job of mashing the potatoes and it’s a good investment for one who often makes gnocchi.

Mixing potatoes and eggs for gnocchi.
Gnocchi dough on a wooden board.

Mix the mashed potatoes with the beaten egg, salt and work in some flour with your hands.

Knead the dough for a few minutes while working in a little more flour if sticking too much on your hands and work surface. It should be soft and pliable.

Quartered gnocchi dough on a brown wooden board.

How To Shape Gnocchi

Working with one piece of dough at a time, roll the gnocchi dough into a 1/2 rope then cut into 1 inch pieces.

To shape the gnocchi, you can use a handy wooden gnocchi board but if you don’t have one, no worries!

Sliced pieced of gnocchi on a cutting board.

I was taught 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.

Shaped gnocchi on a gnocchi board.

Tips for Making Potato Gnocchi From Scratch

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.

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.

A forkful of gnocchi in tomato sauce.

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

You’ll want to savour every bite! Enjoy the melt-in-your mouth sensation and never rush a good thing.

Above all, have fun and enjoy the process. After all practice makes perfect!

Two white plates filled with potato gnocchi in tomato basil sauce.

Potato gnocchi with tomato basil sauce.

This recipe was originally published Sept. 14 2016 and updated May 7, 2020 with new photos and content.

Potato gnocchi with tomato sauce in a black skillet.
Print Recipe
3 from 2 votes

Potato Gnocchi With Tomato Basil Sauce

In this dish, Potato Gnocchi with Tomato Basil Sauce, the humble potato is transformed into a melt-in-your mouth delicacy sure to dazzle family and friends.
Course: Main Meal
Cuisine: Italian
Keyword: Potato Gnocchi with Tomato Basil Sauce
Servings: 4
Author: Marisa

Ingredients

Gnocchi Dough

  • 4 large russet potatoes about 2 pounds
  • 1 teaspoon salt
  • 1 tablespoon beaten egg
  • 2 cups all purpose flour approximately

Tomato Basil Sauce

  • 1 tablespoon olive oil
  • 2 cloves of garlic minced
  • pinch of crushed chili pepper
  • 24 ounce jar Passata Italian strained tomatoes I used San Marzano
  • 2 sprigs of basil
  • salt and pepper to taste
  • 1/2 cup diced mozzarella
  • 1/2 cup grated Parmesan cheese

Instructions

How To make Gnocchi

  • Preheat the oven to 375 degrees F.
  • Wash the potatoes under cold running water and pat dry.
  • Use a large knife and make a deep incision length-wise into each potato.
  • Place the potatoes on a cookie sheet and bake until they are tender, for about 1 hour.
  • Let potatoes cool a little but do peel them while they are still a bit warm.
  • Put them through a potato ricer. Alternately you can use a potato masher or a fork.
  • Place the mashed potatoes in a large bowl.
  • Add in the salt, 1 tablespoon of beaten egg and 1 and 1/2 cups of flour.
  • Using your hands, mix well just until the flour and potatoes stick together forming a rough looking dough.
  • Transfer the dough to a wooden board or work surface.
  • Knead the dough lightly, gradually adding a little bit of the remaining flour if the dough is sticking too heavily on your work surface. (I did not need all of the remaining 1/2 cup more of flour)
  • Knead for 2 to 3 minutes.
  • The dough should be smooth, pliable and just a little bit sticky.
  • Cut off a section of dough at a time.
  • Roll the piece of dough with a back and forth motion until you get the thickness of your index finger.
  • Cut the roll into 1 inch pieces.
  • Repeat with the remaining dough.
  • To shape the gnocchi, I used my little wooden gnocchi board with ridges.
  • Alternately, you can use the back of a fork .
  • Hold the fork at 45 degree angle, with the tines down on the work surface with its' inside curve towards you.
  • Take a gnocchi role and press it with your index finger against the tip end of the fork while quickly sliding it up along the length of the fork tins.
  • Or simply use your index and middle fingers by pressing both fingers down into the gnocchi and rolling quickly towards you. The gnocchi will flip over and have a pretty indentation.
  • Repeat with the remaining pieces of dough.
  • Transfer the gnocchi on a lightly floured cookie sheet and cover with a clean dish towel.
  • Set aside while you prepare the sauce.

Tomato Basil Sauce

  • Heat the oil in a medium sauce pot over medium low heat and sauté the garlic with the crushed chilli pepper just until fragrant, taking care not to burn the garlic. (should take less then a minute).
  • Add in the passata (Italian strained tomatoes), basil, salt and pepper and stir well.
  • Fill the bottle of passata three quarters full with water. Give it a good swirl and add this to the sauce.
  • Bring the sauce to a boil then lower the heat, cover and simmer for about 45 minutes or until the sauce thickens and the sweet concentrated flavors of the tomatoes come through.
  • While the sauce simmers, fill a large sauce pot with water and bring to a rapid boil.
  • Add salt to the boiling water and then the gnocchi.
  • Once the gnocchi come to surface they are pretty much ready. Leave them floating for about 10 seconds. (If they stay in the water too long, they will become mushy).
  • Remove the gnocchi with a slotted spoon and place them on a serving platter.
  • Pour a little of the sauce over the gnocchi, stir to combine then mix in the diced mozzarella.
  • The heat of the tomato sauce will slowly melt the mozzarella.
  • Divide the gnocchi onto four plates. Top with more sauce and Parmesan cheese.
  • Serve while still hot.

 

Filed Under: Pasta Tagged With: authentic italian, basil, gnocchi, Italian Food, mozzarella, pasta, potato, supper, tomato sauce

Parmesan Crusted Potatoes with Asparagus

April 18, 2020 by Marisa 38 Comments

Parmesan Crusted Potatoes with Asparagus

Parmesan crusted potatoes with asparagus is a simple and delicious one pan side dish. It features just a few ingredients and can be prepared on any busy weeknight. 

Parmesan Crusted Potatoes with Asparagus

My family is a huge potato lover!

Growing up, my mom was never able to prepare enough potatoes to satisfy everyone at family gatherings!

We would often find ourselves wrestling each other at the diner table for her oven roasted potatoes. 

So naturally I began to prepare oven roasted potatoes by making sheet pans loaded with our favourite buds. And I usually combine them with some other yummy veggie such as my Oven Roasted Potatoes and Fennel recipe.

I used a delicious combination of red and yellow little creamer potatoes, this time around. They’re thin skinned, buttery and nutritious and also pair so well with the fresh asparagus.

Although I can make an entire meal out of crispy potatoes, I find that roasted alongside some vibrant green asparagus makes for one remarkable side dish!

You can serve them alongside steak, chicken or even fish.

Or, go vegetarian by topping the roasted vegetables with a fried egg. Yummy!

Bright green asparagus stalks on a cloth kitchen napkin.

How To Trim Asparagus

There is no rocket science behind trimming asparagus stalks. And, you probably know this already if you’re a seasoned cook.

However if you’re new to this, it’s really a simple process. All you do is bend the woodsy end of the asparagus spear and it naturally snaps off at its driest point.

You’re left with perfectly tender and juicy asparagus spears ready to be used in your favourite recipe.

Red and golden baby creamer potatoes in a basket.

Creamer Potatoes

Creamer potatoes are small thin skinned, bite-size baby potatoes anywhere from 1 to 2 inches in size.

They’re buttery in taste with a creamy-like texture making them a cinch to prepare.

I used the red and yellow coloured creamer potatoes for this recipe. However, you can also add the blue coloured ones, should you come across any!

Sliced red and golden potatoes on a baking sheet.

How to Roast Asparagus and Potatoes in the Oven

Start by lining a baking sheet with parchment paper.

This ensures that the potatoes don’t stick to the pan and it’s easy clean up!

Toss the potatoes with olive oil, salt and pepper.

Spread them out in a single layer, giving them room to brown and bake for about 20 minutes.

Chopped baby potatoes with asparagus topped with parmesan cheese.

After the initial first 20 minutes, remove the pan from the oven and flip the potatoes over.

Toss the asparagus with olive oil, salt and pepper and nestle them between the potatoes in a single layer.

You’ll then return the sheet pan to the oven and bake an additional 15 minutes more.

Roasted baby potatoes and asparagus on a baking sheet.

When the asparagus are almost tender, sprinkle the veggies with the grated Parmesan cheese and bake an additional 5 minutes.

The cheese will melt and develop a wonderful golden brown crust over the vegetables which will impart another layer of goodness to the veggies. It’ll render them so irresistible!

It’s that simple! And that delicious!

Oven roasted baby potatoes with asparagus

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

Freshly roasted asparagus and potatoes on a cutting board.

This recipe for Parmesan Crusted Potatoes with Asparagus was originally published on April 22, 2016, and updated with new content and photos on April 18, 2020.

Parmesan Crusted Potatoes with Asparagus
Print Recipe
0 from 0 votes

Parmesan Crusted Potatoes with Asparagus

These Parmesan crusted potatoes are a healthy and delicious combination of red, yellow and blue Grelot potatoes. The vegetables are oven roasted to a golden brown perfection.
Course: Vegetable
Cuisine: Vegetarian
Keyword: Parmesan Crusted Potatoes with Asparagus
Servings: 4
Author: Marisa

Ingredients

  • 1 1/2 pounds small baby potatoes sliced in half
  • 1/2 pound asparagus tips trimmed
  • 2 tablespoons plus 1 tablespoon of olive oil
  • salt to taste
  • pepper to taste
  • 1/4 cup grated Parmesan cheese

Instructions

  • Preheat oven to 400 degrees F.
  • Line a baking sheet with parchment paper.
  • In a medium sized bowl, toss the potatoes with 2 tablespoons of olive oil, salt and pepper.
  • Spread on the prepared baking sheet, in a single layer.
  • Bake in preheated oven for 20 minutes.
  • Using the same bowl, toss the asparagus with 1 tablespoon of olive oil, salt and pepper.
  • Remove the pan with potatoes from the oven and flip the potatoes over.
  • Add the asparagus to the pan and bake along side the potatoes for 15 minutes.
  • Sprinkle with the grated cheese and bake for an additional 5 minutes or until the cheese is golden in spots.

 

Filed Under: Salads & Side Dishes, Vegetable, Vegetarian Tagged With: asparagus, brunch, lunch, olive oil, parmesan cheese, potato, roasting, supper, vegetable, vegetarian

Oven Roasted Potatoes and Fennel

January 28, 2020 by Marisa 35 Comments

Oven roasted vegetables on a black pan.

Oven Roasted Potatoes and Fennel, is a simple yet delicious vegetarian dish combining two of my favourite vegetables. This combo makes an excellent side dish to any main meal.

Oven roasted vegetables on a black pan.

What is Fennel and what can I do with it?

Fennel is a super crisp vegetable that can be eaten raw as is or sliced thinly and tossed in a salad. Such as in this refreshing Fennel and Pomegranate Salad.

I actually love to snack on this slightly sweet vegetable with it’s subtle licorice flavour. In texture it’s much like celery but way more tasty.

Sliced fennel on a wooden cutting board.

All parts of the fennel are edible. From the bulb, the stalks and the fronds which are mostly used as an herb seasoning or garnish.

But did you know that fennel is just as delicious when cooked? When cooked, fennel turns soft and sweeter.

The sweetness of this vegetable pairs beautifully in a spicy tomato sauce, much like my Mussels Linguine with Tomato Fennel Sauce.

Fresh rosemary, fennel, pepper corns and sea salt with olive oil.

However, lately I’ve been loving it roasted alongside the ever so humble potato with a simple drizzle of olive oil and a seasoning of fresh rosemary, thyme, salt and pepper. That’s it!

You’ll find these Oven Roasted Potatoes and Fennel to be quite easy to put together and hardly requires any fuss at all.

Sliced potato on a wooden cutting board.

Half Your Plate

Every time I combine and cook two vegetables this way, I find it easier to fill half my plate with nutrient-dense foods and at the same time reduce calorie intake!

Also, If you are looking to reduce starchy foods in your diet but adore potatoes like I do, combining them with a non starchy vegetable is a great way of doing so.

I love to use my wavy crinkled cutter when slicing potatoes as the ridges cradle all those delicious flavours.

But you can really slice them any way you want. Just make sure that both the potatoes and fennel are sliced fairly equal in size. This ensures that they cook evenly.

Slices of vegetables with spices on a baking tray.

How to prep oven roasted potatoes and fennel

You’ll want to use the largest sheet pan that you have.

Line the pan with a sheet of parchment paper that over extends up the sides by an inch. This not only prevents the vegetables from sticking to the sheet pan but it also makes for easy clean up.

Spread the vegetables out in one single layer as much as possible. And if you find yourself with extra potato slices lean them upright against the sides of the pan. The over extended parchment paper will hold them up while allowing you more room to spread out the veggies.

This way both the potatoes and fennel will brown beautifully and crisp up around the edges.

I used an 18 x 12 x 1 inch baking sheet, which is fairly big, any yet a few of the vegetables overlapped just slightly.

Oven roasted potatoes and fennel.

Although I could make an entire meal out of these Roasted Potatoes and Fennel recipe, they pair perfectly as a side dish with any red meat, poultry or fish.

I adore this dish served alongside pan or oven roasted salmon!

Whichever way you serve them I’m quite confident you’ll be making them over and over again!

Buon Appetito!

Roasted fennel and potatoes with herbs

Crispy potatoes with fennel on a serving pan.

This recipe was originally published November 6, 2016 and republished January 28, 2020 with updated photos and content.

Oven roasted potatoes and fennel.
Print Recipe
3 from 4 votes

Oven Roasted Potatoes and Fennel

Oven Roasted Potatoes and Fennel. A simple, delicious vegetarian dish combining two favorite vegetables and makes an excellent side dish to any main meal.
Prep Time15 mins
Cook Time40 mins
Course: Vegetarian
Cuisine: Italian
Keyword: Oven roasted potatoes and fennel
Servings: 4
Calories: 249kcal
Author: Marisa

Ingredients

  • 4 medium potatoes sliced into 1/4 inch slices
  • 1 fennel bulb sliced into 1/2 inch wedges (see note)
  • 2 tablespoons of olive oil plus more for drizzling
  • 1 teaspoon chopped fresh rosemary extra springs to nestle between veggies
  • 1 teaspoon fresh thyme extra springs to nestle between veggies
  • salt and pepper to your taste

Instructions

  • Preheat the oven to 425 degrees F.
  • Line a large baking sheet with parchment paper and set aside. (I used an 18x12x1 sheet pan)
  • Place the sliced potatoes and sliced fennel in a large bowl.
  • Add the 2 tablespoons of olive oil, rosemary, thyme, salt and pepper to the vegetables.
  • Toss to combine and then spread them out in one single layer onto the prepared baking sheet.
  • Tuck in a few extra sprigs of rosemary and thyme and drizzle with a teeny bit more olive oil.
  • Roast the vegetables in the preheated oven for about 40 minutes or just until the potatoes are crispy and the fennel is tender with a rich golden brown colour.
  • Serve while still warm.
  • NOTE
  • Slicing fennel is really quite simple. First start by cutting off the stalks from the bulb (you can reserve the stalks for making soup).
  • Cut the fennel vertically in half and leave the hard core attached, then slice into 1/2 inch wedges.
  • Leaving the hard core attached will insure the wedges stay intact.

Nutrition

Calories: 249kcal | Carbohydrates: 43g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 41mg | Potassium: 1130mg | Fiber: 5g | Sugar: 1g | Vitamin A: 102IU | Vitamin C: 20mg | Calcium: 56mg | Iron: 2mg

 

Filed Under: Salads & Side Dishes, Vegetable, Vegetarian Tagged With: Fennel, potato, rosemary, thyme, vegetable, vegetarian

Roasted Fingerling Potatoes with Apples

May 31, 2017 by Marisa 27 Comments

Potatoes and apples in a cast iron pan.

Roasted Fingerling Potatoes with Apples are a perfect medley of sweet and savoury. Combined together, you’ll find they compliment any fish or poultry dish while providing a unique and delicious way of teasing your taste buds.

Roasted Fingerling Potatoes with Apples

Roasting potatoes alongside another vegetable or even in this case combined with apples, is my favourite way of serving up the yummy spud.

These distinctive crescent shaped and thin skinned fingerling potatoes are a perfect match with a great baking apple.

The Cortland or Empire apples pair really well here. Or any apple that holds its’ shape when baked will do for that matter.

However I wouldn’t use the McIntosh, as this variety gets mushy and falls apart when roasted.

Seasoned apples and potatoes

Look for apples with bright red skins. The bold red colours provide a lovely contrast to the more palish yellow skin of the fingerling potato.

Sliced potatoes and apples on a baking sheet.

I prefer to keep the seasonings to a few simple ingredients. 

Aside from the customary salt and pepper, I added dried organic mountain oregano.

It’s one of the few dried herbs I have on hand and use quite often when making any kind of roast.

You can purchase the dried stalks whole and keep them in plastic air tight bags for months! This way they’ll retain their natural fragrances and compliment many dishes.

Oven roasted potatoes with apples

All that’s then needed is a generous drizzle of good quality olive oil and a few squirts of fresh lemon juice to make the flavours pop.

Some salt and pepper to your liking!

Make sure not to over crowd the potatoes and apples on the small baking sheet. This way they’ll roast evenly and caramelize beautifully all around!

Skillet roasted potatoes and apples

Add a little love to your next meal with a side dish of Roasted Fingerling Potatoes with Apples and enjoy with your family and friends!

Potatoes and apples in a cast iron pan.

Buon Appetito!

Skillet roasted potatoes and apples
Print Recipe
0 from 0 votes

Roasted Fingerling Potatoes with Apples

Roasted Fingerling Potatoes with Apples, a perfect medley of sweet and savory and a delicious compliment to fish or poultry.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Vegetarian
Servings: 4
Author: Marisa

Ingredients

  • 1 1/2 pounds fingerling potatoes sliced in half lengthwise
  • 3 medium red apples cored and cut into wedges ( I used Cortland apples )
  • 2 tablespoons olive oil
  • freshly squeezed lemon juice from half a lemon
  • 1 teaspoon dried oregano I used an organic brand
  • fine sea salt to taste
  • freshly ground pepper to taste

Instructions

  • Preheat the oven to 425 degrees F.
  • Line a large baking sheet pan with parchment paper (for easy cleanup).
  • Combine all the ingredients in a large bowl and toss to coat all over.
  • Transfer the potato and apple mix to the prepared sheet pan while spreading them out in a single layer.
  • You'll want to leave some space between the potatoes and apples so that they roast beautifully.
  • Roast for about 30 minutes, turning the slices over after 15 minutes.
  • Remove from the oven and enjoy while still warm.

Check out other potato combo side dishes

  • Oven Roasted Potatoes and Fennel
  • Parmesan Crusted Potatoes with Asparagus

Filed Under: Salads & Side Dishes, Vegetable, Vegetarian Tagged With: apple, potato, vegetable, vegetarian

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