Homemade gnocchi is a wonderful thing to master, and this tomato sauce is an all-rounder.
Ingredients
Serves 4
For the gnocchi:
- 1kg rooster potatoes
- 300g 00 flour
- 50g semolina flour
- 1 egg
- Salt
For the tomato sauce:
- 600g peeled tomatoes
- 6 basil leaves
- 1 clove of garlic
- 2 tbsp extra virgin olive oil
- Salt
For seasoning:
- 250g mozzarella
- 70g grated Parmesan
Method
- First wash the potatoes and put them in a pot with cold water, enough to cover them. Cook the potatoes at high flame for 30/40 minutes. Meanwhile you can start making the tomato sauce.
- Pour the EVO into a pan, the whole clove of garlic, the peeled tomatoes, the salt and the basil leaves. Let it cook at low flame for 30 minutes. When the potatoes will be ready, drain them well.
- Pour the 00 flour on a wood board and start to squash the potatoes, still hot, with a potato masher on the 00 flour, then pour the egg and the salt on it.
- Start to make the dough until you reach a homogeneous, soft but not sticky dough. Cover the dough with a tea towel.
- Take a pot fill with water and bring to boil, add the salt.
- In the meantime, start making the gnocchi, forming a long snake shape with the dough, pour a bit of semolina flour on top and cut it into thumb-nail long length.
- To make the pattern on the gnocchi use a fork, just put the gnocchi on the fork and roll it gentle on it. Spread them on a large board with semolina.
- Once the gnocchi are all ready, take the garlic out of the tomato sauce.
- Put the gnocchi in the pot with the boiling salted water, slowly add them in 2-3 bunches, and when they come up drain them using a skimmer.
- Sauté the gnocchi in the pan with the tomato sauce for few minutes and then pour it into a terrine.
- Season with mozzarella and grated parmesan. Put in the oven at 250°C under the grill for 5 minutes.
- Now you are ready to impress your guests. Buon appetito!
