Gnocchi is an Italian word whose beauty hides potato lazy dumplings. The Italians themselves classify this dish as a type of pasta, and sauce is always served with it in company. Today we will also have sauce, and we will make the gnocchi themselves lean, i.e. no eggs. In a quick version, this dish can be used as a side dish for the main dish. Another undeniable advantage of gnocchi is the possibility of freezing, as is the case with dumplings or dumplings.

Author of the publication

Lives in Sterlitamak. After getting married, I discovered the wonderful world of “need_to_cook something.” Time passed, we got bored with traditional dishes, and the search for new tastes began. “When I saw how you can photograph food, I wanted to learn the art of stimulating an appetite from a distance. So my rich collection of hobbies was recently replenished with another item - food photography. I dream of 48 hours in a day to implement all my ideas!)"

• Recipe author: Olga Kolesnikova
• After cooking you will receive 4
• Cooking time: 2 hours

Ingredients

• 300 g potatoes
• 150 gr wheat flour
• 1/2 tsp. salt
• 3 cloves garlic
• 1 kg tomatoes
• 15 ml vegetable oil
• 1/2 tsp. salt
• ground black pepper
• parsley

Cooking method

Turn on the oven and preheat to 200 degrees. Wash the potatoes and dry them. Bake in its jacket for about an hour. Check readiness with a knife - it should easily pierce the potatoes.

Remove the potatoes and peel them while still hot. Mash the peeled potatoes into a puree. Add flour and salt to mashed potatoes. Knead the dough thoroughly.

Divide the dough into 6 parts. Roll out each sausage into a small thickness and cut into pieces 1 cm wide. If necessary, add a little flour when rolling.

To increase the ability to absorb the sauce, lightly flatten the gnocchi with a fork. Place the finished gnocchi on a board dusted with flour. Some can be frozen.

Prepare the sauce: peel the garlic and chop finely.

Wash the tomatoes and cut into cubes. Heat a saucepan over medium heat. Pour in vegetable oil and fry the garlic in it for one minute. Add chopped tomatoes, stir. When the sauce boils, reduce heat to low, add salt and pepper. Cook for 30 minutes or more, depending on the thickness desired. Stir occasionally.

To boil water. Place the gnocchi in boiling water for 2 minutes. Then remove them from the water with a slotted spoon and transfer them to a saucepan with hot tomato sauce. Warm up for another 2 minutes.

Potato gnocchi ready! Place them on a plate. If desired, garnish with chopped herbs. Bon appetit!

This dish is an elegant solution for an Italian-style dinner. Potato dumplings turn out incredibly soft and airy. You can serve them with absolutely any sauce, but tomato is a safe bet.

Italian potato gnocchi

To help you, we have prepared a step-by-step recipe with photos. Cook with pleasure!

Make the dumplings:

Place 1kg potatoes with skins in a large saucepan and fill with cold salted water. Bring to a boil, cook over moderate heat for about 30-35 minutes until tender (depending on the size of the potatoes).

Drain the water and cool the potatoes slightly. Peel and place in a large bowl. Mash until pureed. Add 1 egg, pepper to taste and mix everything together.

Transfer the mashed potatoes to a clean surface, add flour and knead. You will need about 190-250 g of flour. Adjust the consistency until a smooth and soft dough forms.

Cut the dough into 4 equal parts.

Roll each into a long “sausage”, cut into small squares, dust with flour. At this point the dumplings are ready to cook. You can leave them in this shape or create a striped pattern using a fork.

Make the sauce:

In a large skillet, heat 2-3 tablespoons olive oil, add 1 chopped onion and cook for 4-5 minutes until translucent. Add 2-3 cloves of chopped garlic here and fry for another 2 minutes.

Pour in 800 g of tomato sauce, add chopped basil and dried oregano to taste. Simmer over low heat for 5-10 minutes.

Boil the dumplings in batches in sufficient salted water. The dumplings are ready when they float to the top.

Drain the water and add to the prepared sauce, add a little water from the dumplings and simmer everything together for another 1 minute, stirring occasionally. Serve hot, topped with grated Parmesan.

As you can see, preparing Italian potato gnocchi dumplings with tomato sauce is not at all difficult!

Cooking instructions

30 minutes + 5 minutes Print

1. Potatoes for gnocchi can be boiled, but I like to bake them. This helps get rid of excess moisture and the taste is richer. Without peeling, wash and dry each potato. Bake in an oven preheated to 200 degrees for 30–40 minutes, depending on the size of the potatoes. Then remove from the oven and cool. Peel the potatoes and chop them. You can use a masher to make puree, but before that, grate it on a coarse grater. Tool Oven thermometer How the oven actually heats up, even if you set a specific temperature, can only be understood with experience. It is better to have a small thermometer on hand that is placed in the oven or simply hung on the grill. And it is better that it shows degrees Celsius and Fahrenheit simultaneously and accurately - like a Swiss watch. A thermometer is important when you need to strictly observe the temperature regime: for example, in the case of baking.

2. Combine potatoes with a generous pinch of salt and eggs in a large bowl or saucepan. Next, stir in the flour. Once the mixture is more or less combined, turn it out onto a floured work surface. Knead the dough for 5-7 minutes until it becomes smooth and elastic. Tearing off a little at a time, roll the dough into sausages and cut them into dumplings of the size closest to your heart. If desired, you can lightly press each dumpling with the back of a fork to create a ridged surface. Not only does it look nice, but it also “holds” the sauce well.
Crib How to check egg quality

3. Boil water in a large saucepan and add salt. Boil the gnocchi until they float. Then dry on a napkin. At this stage, they can be frozen and then simply reheated in boiling water. In this case, after cooking, cool the gnocchi in cold water, then dry. If you are making the gnocchi now, melt a little butter over medium heat in a frying pan. Using a slotted spoon, transfer the gnocchi from the boiling water to the sizzling oil.

4. Cook for 1-2 minutes, then add finely chopped onion and garlic. After another 3-4 minutes, add randomly chopped tomato. Season with salt and pepper, cook for another 3 minutes and serve, adding herbs if desired. I encourage you to try gnocchi, it's interesting, fun and delicious. They go great with meat sauce or creamy mushroom sauce. Let the pasta sit on the shelf for now. Replace them in your mind with gnocchi. You will be surprised how brightly each dish will sparkle with new colors.

Gnocchi, like many other masterpieces of Italian cooking, was the invention of poor peasants. Gnocchi is somewhat similar in shape to dumplings, but only slightly smaller in size and is made mainly from mashed potatoes or unsweetened cottage cheese. In Italy, gnocchi is a very popular dish, like pasta, and fluffy potato gnocchi is served mainly with tomato sauce and Parmesan cheese.

Ingredients for gnocchi with tomato sauce.

For the gnocchi:
Potatoes – 1 kg
Flour – 250 g
Olive oil – 1 tsp.
Basil – 6-7 sprigs
Salt – 0.5 tbsp.
Water – 2 l.
For the sauce:
Tomatoes – 1 kg
Garlic – 4-5 cloves
Yalta onion (red) – 100 g
Olive oil – 100 ml
Salt - to taste.
To submit:
Parmesan cheese – 100 g

How to cook gnocchi with tomato sauce.

1. To prepare the Italian dish gnocchi, first wash the potatoes thoroughly in warm water and boil them in their skins until fully cooked.
2. Cool the potatoes a little so that they are warm but do not burn your hands. Remove the skin from it.
3. Take a deep bowl and grate the potatoes into it on a fine grater.
4. Sift premium wheat flour and add 200 g to the grated potatoes, knead everything well.
5. Take purified water into a saucepan, put on fire and cover with a lid, bring to a boil, add salt and olive oil.
6. Dust the work surface with the remaining flour. Roll out the dough into a thin sausage shape and cut into pieces approximately 1-1.5 cm in size.
7. Carefully place the formed gnocchi into boiling water and cook for 3-5 minutes.
8. Now let's start preparing the tomato sauce. Fill a saucepan with water and place it on the stove, we need boiling water.
9. Rinse the tomatoes, where the stalk was, make a cross-shaped cut with a sharp knife.
10. Place the tomatoes in boiling water and cover with a lid, let them blanch for 2 minutes, then it will be much easier to remove the skin.
11. Remove the blanched tomatoes from the hot water with a slotted spoon and place them in cold water for 1 minute.
12. Remove the skin from the cooled tomatoes.
13. Grate the peeled tomatoes on a fine grater or use a blender (it will be much faster with a blender and the sauce will have a uniform consistency).
14. Peel the onions and garlic. Chop the onion into small cubes, and the garlic can be passed through a garlic press.
15. Place the frying pan on high heat, add olive oil and first fry the onion until transparent, then add the garlic and fry together for another 1 minute (watch the garlic, it should not burn).
16. Pour tomato puree into the fried onions and garlic, simmer the sauce over low heat for 40 minutes. 5 minutes before cooking, season the tomato sauce with salt and freshly ground black pepper.
17. Grate Parmesan cheese (if you don’t have one, you can safely replace it with Poshekhon cheese) on a fine grater.
17. Place hot gnocchi on serving plates and generously sprinkle grated cheese on top. Pour tomato sauce into a gravy boat and serve along with hot gnocchi.

What is not prepared from the most popular root vegetable - potatoes! It is fried, boiled, baked, and the Italians also invented gnocchi. But we are not Italians, and although gnocchi is very tasty, our favorite side dish will always be mashed potatoes. Try to cook something unusual, but very tasty.

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Mass fraction of fat in dry matter: 65%
Number of pieces per package: 8
Shelf life: 60 days

The beginning of the spring season is marked by another product novelty in the company’s portfolio - a new convenient 75 gram format has appeared in the Provoletta smoked cheese line.

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