Gnocchi al Pomodoro
Italy's classic — pillowy potato gnocchi in the simplest possible tomato sauce: San Marzano tomatoes, garlic, olive oil, basil. The tomato sauce is cooked briefly (never long — this is not a ragù) to preserve the fresh tomato flavour. Gnocchi al pomodoro is Thursday food in Rome; it is as close to sacred as lunch gets.
- Total
- 35 min
- Serves
- 4
- Level
- Medium
Prep 15 min · Cook 20 min
Ingredients
Method
Make gnocchi: bake potatoes; rice while warm; cool; mix with flour, egg yolks and salt. Roll into ropes; cut 2cm.
About 4 min
Tomato sauce: warm olive oil; add garlic; sizzle 1 minute. Add crushed tomatoes; season; simmer 15 minutes. Add basil.
About 9 min
Cook gnocchi in batches in boiling salted water until they float (about 2 minutes after floating).
About 9 min
Drain gnocchi with a slotted spoon; add to the tomato sauce; fold gently.
About 9 min
Serve in warm bowls with Parmesan grated over. A few extra basil leaves. The sauce should be bright red and fresh-tasting, not long-cooked.
About 3 min
Nutrition per serving (estimate)
- Calories
- 440
- Protein
- 14 g
- Carbs
- 76 g
- Fat
- 12 g
- Fibre
- 6 g
- Sugar
- 8 g
- Sodium
- 560 mg
Contains: gluten, dairy, eggs
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Recipe by Boon Tools.