Homemade Gnocchi with Pomodoro Sauce

Homemade Gnocchi Recipe with Pomodoro Sauce

Creating homemade gnocchi paired with a classic Pomodoro sauce is a delightful culinary experience. This dish, originating from Italy, is a perfect blend of soft, pillowy gnocchi and a rich tomato sauce. Follow this recipe to make a delicious meal that will impress your friends and family.

Ingredients

For the Gnocchi

• 2 pounds of russet potatoes

• 1 ¼ cups all-purpose flour, plus extra for dusting

• 2 egg yolks

• 1 teaspoon salt

For the Pomodoro Sauce

• 3 tablespoons olive oil

• small pinch of crushed red pepper flakes (optional)

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 1 (28-ounce) can of crushed tomatoes

• 1 teaspoon balsamic vinegar (optional)

• Salt to taste

• A handful of fresh basil leaves, torn into pieces

• Grated Parmesan cheese for serving

Instructions

Making the Gnocchi

1. Prepare the Potatoes:

   • Preheat your oven to 400°F (200°C).

   • Wash the potatoes and pierce them with a fork. Bake them directly on the oven rack for about 45 minutes or until tender.

   • Allow the potatoes to cool slightly, then peel and pass them through a potato ricer into a large bowl.

2. Form the Dough:

   • Mound the flour on a work surface, and make a well in the center. Add the egg yolks and salt to the well, Place the riced potatoes in a ring around the edge of the flour. Gently mix the ingredients until a smooth dough forms. Be careful not to overwork the dough, as this can make the gnocchi tough.

3. Shape the Gnocchi:

   • On a floured surface, divide the dough into four pieces. Roll each piece into a long rope about ¾-inch in diameter.

   • Cut the ropes into 1-inch pieces. If desired, roll each piece over the back of a fork to create ridges.

4. Cook the Gnocchi:

   • Bring a large pot of salted water to a boil.

   • Add the gnocchi in batches, cooking until they float to the surface, about 2-3 minutes.

   • Remove with a slotted spoon and place them on a plate or I like to boil my pasta when my sauce is just about finished and add the pasta directly to the sauce pan/pot. Letting just a little of that pasta water get incorporated while I am transferring it to the sauce pan.

Making the Pomodoro Sauce

1. Sauté the Aromatics:

   • In a large skillet, heat the olive oil and crushed pepper flakes over medium heat.

   • Add the chopped onion and garlic, sautéing until the onion is translucent.

2. Simmer the Sauce:

   • Stir in the crushed tomatoes. I prefer San Marzano tomatoes. Season with salt and add balsamic.

   • Let the sauce simmer for about 20 minutes, stirring occasionally. Add the basil leaves in the last few minutes of cooking.

Combining and Serving

1. Combine the Gnocchi and Sauce:

   • Gently add the cooked gnocchi to the Pomodoro sauce, stirring to coat evenly.

2. Serve:

   • Serve the gnocchi hot, topped with freshly grated Parmesan cheese and additional basil if desired.