Gnocchi pomodoro

  • Preparation Time50 mins
  • Cooking Time120 mins
  • Serves4
  • DifficultyMedium
For Gnocchi:
6 large baking potatoes
2 egg yolks
110g butter, melted
Pinch salt
Pinch white pepper
Freshly grated nutmeg
280g flour
For Pomodoro Sauce:
1 (800g ) can whole Italian tomatoes
2 tablespoons olive oil
1 tablespoon chopped garlic
Crushed chilli flakes
Salt and pepper
6 to 8 large fresh basil leaves, chopped
125ml single cream
Grated Parmesan, to serve
To make the gnocchi:

1) Preheat the oven to 150C/Gas 2. Bake the potatoes for approximately 1 to 1 1/2 hours, until tender. Allow to cool before handling.

2) Scoop each potato out of its skin into mixing bowl and mash to a fine consistency.

3) In a separate bowl, combine egg yolks, melted butter, salt, pepper and nutmeg.

4) Add the egg mixture to the potatoes and mix together.

5) Add flour to mixture, half at a time, and mix until smooth.

6) Scoop out and make finger sized rolls on a floured board. Cut into bite sized pieces. Roll each piece over the back of a fork to make a round form. Freeze until hard enough to handle, and put into portion sized bags.

7) Fill a large pot with water and add a pinch of salt and boil. Drop gnocchi into boiling water 3 or 4 at a time so the water doesn't stop boiling. The gnocchi is ready when it floats to the top. Drain gnocchi, ladle into a serving bowl and add sauce. Add plenty of fresh Parmesan just before serving.

To make the Sauce:

1) Pour the tomatoes into a shallow dish, cut in half, remove the seeds and chop into small pieces. Drain off the juice and reserve.

2)In a saucepan, add olive oil and garlic and saute for 1 minute. Add the tomatoes, salt, pepper and chilli and bring to a simmer for 5 minutes. If necessary, add the reserved juice. Add the basil. Stir in the cream.

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