Gnocchi in fresh marinara sauce

Votes: 1

Time: 2 hours 10 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 415, total fat 14 G., saturated fats 4 G., proteins 9 G., carbohydrates 65 G., fiber 5 G., cholesterol 11 mg, sodium 775 mg, sugar 4 G.

Homemade soft gnocchi in a rich tomato sauce, also made from scratch—what could be better for a cozy Sunday dinner with the family?! Both the gnocchi and the sauce are quite easy to make, so don't let the process intimidate you. You can even enlist the help of your little ones to help you make ridges in the gnocchi with a fork. These ridges are not only for aesthetics but also to ensure that as much sauce as possible lingers on each dumpling. So don't skip this important step.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Gnocchi

900 g of potatoes
2 cups premium flour + extra for dusting the work surface
1/4 teaspoon coarse salt
3 cups marinara sauce, recipe below
Grated Parmesan cheese for serving
Chopped fresh basil for serving
Special equipment: vegetable mill or potato press

Marinara sauce

1/4 cup olive oil
3 crushed cloves of garlic
700 g chopped tomatoes
0.5 tsp Italian seasoning
2 tablespoons unsalted butter
6 chopped fresh basil leaves

Ingredient Substitution Suggestions

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Recipes with similar ingredients: gnocchi (dumplings), marinara sauce, Italian seasonings, potato, Parmesan cheese, basil

Cooking the dish according to the recipe:

Preheat oven to 190°C (375°F). Wash the potatoes thoroughly and pierce them several times with the tip of a knife. Bake on a baking sheet until tender, about 1 hour. Set aside to cool.
Once the potatoes are cool enough to handle, peel them and press the pulp through a potato masher. Sprinkle 1.5 cups of flour onto a clean work surface and spoon the mashed potatoes into the center. Season with salt to taste. Mix the mashed potatoes with the flour until the dough forms a smooth, slightly sticky ball. If the dough is too sticky, gradually add another 0.5 cup of the remaining flour.

Divide the dough into 4 equal pieces and cover 3 of them with a damp kitchen towel. On a lightly floured work surface, roll the dough into a 2.5 cm thick rope. Cut into 2 cm pieces. Turn the fork over and hold it at a 45-degree angle so the tines touch the work surface. Working with one piece of dough at a time, press the tines into it to create grooves on one side. Place the gnocchi on a large baking sheet lined with a kitchen towel. Repeat with the remaining pieces of dough.
Bring a large saucepan of salted water to a boil. Add half the gnocchi and cook until they float to the surface. Transfer to a shallow bowl and cook the remaining gnocchi.
Serve the gnocchi warm with marinara sauce. Top with grated Parmesan and garnish with chopped basil.

Marinara sauce:

In a large skillet, heat the olive oil over medium-high heat until shimmering. Add the garlic and cook, stirring, until fragrant, 1–2 minutes. Add the chopped tomatoes, Italian seasoning, and salt and pepper to taste. Bring to a simmer and cook the sauce for 5 minutes. Stir in the butter until melted. Remove from heat and stir in the chopped basil.

Author of the recipe - Valerie Bertinelli is an American actress.

Categories:

recipe / Simple pasta recipes / Summer dishes / Dinner / Calorie content of prepared meals / Main courses / Pasta / Homemade bread / Potato dishes / Potato side dishes / Italian cuisine