Gnocchi al Pomodoro
Pillowy potato gnocchi tossed in fresh tomato sauce with basil. This recipe was created by AI, some information may not be accurate.
- Servings
- 4
- Difficulty
- Medium
Save this recipe in Chefless
Cook it step by step, add it to your week, and get the shopping list in the app.
Ingredients
- 1 kg floury potatoes
- 250 g 00 flour
- 1 pc egg yolk
- 1 tsp salt
- 500 g canned San Marzano tomatoes
- 1 pc garlic clove
- 1 bunch fresh basil
- 3 tbsp extra virgin olive oil
Steps
- Boil the potatoes in their skins until tender, then peel and pass through a ricer while warm.
- Mix in flour, yolk and salt to a soft dough; do not overwork.
- Roll into ropes, cut into pillows, and shape on the back of a fork.
- Cook the gnocchi in salted water until they float, about 2 minutes.
- Warm crushed tomatoes with garlic and oil, then toss the drained gnocchi in the sauce.
- Serve with torn basil and grated Parmigiano.
Diet tags are added by the recipe's author.