Potato Gnocchi with Tomato and Basil Sauce
Main Dishes • Italian
Description
Potato gnocchi with tomato and basil sauce
Ingredients
- Onion 1 head
- Vegetable Oil 1 tablespoon
- Celery stalk 1 piece
- Carrot 2 pieces
- Sugar 1 teaspoon
- Baking Tomatoes 30 oz
- Basil 0 oz
- Salad Potatoes 0 lbs
- Butter 0 oz
- Wheat Flour 10 oz
- Farm fresh eggs 2 pieces
- Grated Pecorino Pepato Cheese to taste
Step-by-Step Guide
Step 1
For the sauce, heat the vegetable oil in a pan, add finely chopped onion, carrot, and celery. Sauté for 5 minutes, stirring constantly. Add the tomatoes, sugar, spices, and salt. Bring to a boil, reduce the heat, and simmer for 20 minutes. Cool and blend in a blender. Add the chopped basil and mix well.
Step 2
Peel the potatoes, cut them, and boil until soft. Drain and mash. Stir in the butter and flour with a wooden spoon, then beat in the eggs. Cool.
Step 3
Place the dough on a floured surface and divide it into 2 parts. Roll into 2 logs and cut into short pieces.
Step 4
In a large pot, bring water to a boil and cook the gnocchi in salted water for 2 minutes. Transfer to serving bowls and serve with sauce and Parmesan.
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