A labour of love, these delicate pasta pillows make for a mouthwatering dinner. This yummy homemade potato gnocchi with chunky tomato sauce recipe will keep you guests coming for more!
ALSO SEE 15 MINUTE AVOCADO PASTA RECIPE
INGREDIENTS
FOR THE GNOCCHI:
500 grams medium Apache potatoes
130 grams flour
1⁄2 tsp salt
1 medium egg, lightly whisked
FOR THE SAUCE:
2 celery spears, roughly chopped 2 onions, peeled and chopped
1 red pepper, seeded and sliced 4 cloves garlic, chopped
1 punnet plum tomatoes, halved
1 fennel bulb, roughly chopped
2 tbsp olive oil
Parmesan, to serve
Basil, Parsley, roughly chopped
METHOD
Homemade potato gnocchi with chunky tomato sauce recipe method:
PREHEAT the oven to 200°C and line an oven tray with baking paper. Fill a pot with cold water and boil your potatoes, with the skin on, till soft, drain peel and allow to cool. Do not mash through a sieve when the potatoes are hot – this will make them slimy
PREPARE the gnocchi by mashing the cooled potatoes through a fine-mesh sieve. On a flat surface, add your flour and salt. Give it a good mix and make a well in the flour. Add the mashed potato and whisked egg. Slowly start to incorporate the flour and potato mix together with your hands. Once everything is mixed together, the dough should be soft and not sticky. Allow to rest while you prepare the sauce.
MAKE the sauce by adding all the ingredients to the prepared baking tray and roast for 15 minutes, once it’s charred, turn down the oven to 180°C and roast for another 15 minutes or until all the vegetables are soft. Keep half of the tomatoes for garnish. Add the rest of the tomatoes and veg in a food processor. Blend until everything is well blended. Season well and set aside. FORM the gnocchi by dividing the dough into four large strips. Roll into long ropes and cut 2cm pieces. Roll on the back of a flour-dusted fork.
BRING a large pot of water to a boil, add a large pinch of salt. Drop your gnocchi in batches and wait until they float to the top. Fry them until the outsides are crispy. Use 1 cup of your gnocchi water to your tomato sauce, to thin it out. Toss through your gnocchi!
FINISH off your homemade potato gnocchi with chunky tomato sauce dish, with some parmesan, chopped parsley, basil and the tomatoes you kept aside.
HANDS-ON TIME: 25-30 MINUTES | TOTAL TIME: 1 HOUR | SERVES 4 | VEGETARIAN
PREHEAT the oven to 200°C and line an oven tray with baking paper. Fill a pot with cold water and boil your potatoes, with the skin on, till soft, drain peel and allow to cool. Do not mash through a sieve when the potatoes are hot - this will make them slimy PREPARE the gnocchi by mashing the cooled potatoes through a fine-mesh sieve. On a flat surface, add your flour and salt. Give it a good mix and make a well in the flour. Add the mashed potato and whisked egg. Slowly start to incorporate the flour and potato mix together with your hands. Once everything is mixed together, the dough should be soft and not sticky. Allow to rest while you prepare the sauce. MAKE the sauce by adding all the ingredients to the prepared baking tray and roast for 15 minutes, once it’s charred, turn down the oven to 180°C and roast for another 15 minutes or until all the vegetables are soft. Keep half of the tomatoes for garnish. Add the rest of the tomatoes and veg in a food processor. Blend until everything is well blended. Season well and set aside. FORM the gnocchi by dividing the dough into four large strips. Roll into long ropes and cut 2cm pieces. Roll on the back of a flour-dusted fork. BRING a large pot of water to a boil, add a large pinch of salt. Drop your gnocchi in batches and wait until they float to the top. Fry them until the outsides are crispy. Use 1 cup of your gnocchi water to your tomato sauce, to thin it out. Toss through your gnocchi! FINISH off your homemade potato gnocchi with chunky tomato sauce dish, with some parmesan, chopped parsley, basil and the tomatoes you kept aside. HANDS-ON TIME: 25-30 MINUTES | TOTAL TIME: 1 HOUR | SERVES 4 | VEGETARIAN
Ingredients
Instructions
Homemade potato gnocchi with chunky tomato sauce recipe method:
Notes
