Pasta & RiceDifficulty: medium

Gnocchi al Pomodoro (Potato Gnocchi with Tomato & Basil)

Name: Gnocchi al Pomodoro (Potato Gnocchi with Tomato & Basil)
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 kg floury potatoes; 250 g flour (approx.); 1 egg yolk; Salt, nutmeg; Sauce: 600 g very ripe tomatoes, 1 garlic clove, 10 basil leaves, 40 g butter, parmesan

Cloud-soft potato gnocchi tossed in a quick fresh tomato-basil sauce with melted butter and parmesan.

Prep Time

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Ingredients

1 kg floury potatoes250 g flour (approx.)1 egg yolkSalt, nutmegSauce: 600 g very ripe tomatoes, 1 garlic clove, 10 basil leaves, 40 g butter, parmesan

Instructions

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1Boil the potatoes in skin until tender; peel and rice while hot.

2On the counter, mix potato, flour, yolk, salt and a whisper of nutmeg — knead minimally.

3Roll ropes of 1.5 cm; cut 2 cm pieces; roll each over a fork for the ridges.

4For the sauce: blanch and peel the tomatoes; simmer with garlic and olive oil 20 minutes; crush lightly.

5Boil the gnocchi in salted water — they're done 30 seconds after they float.

6Toss the gnocchi in the sauce with the butter and torn basil; serve with parmesan.