Ingredients
Tomato Sauce
- 5 roma tomatoes
- 1/2 yellow onion (finely diced)
- 4 cloves garlic (minced)
- 1 tsp dried oregano
- 1/2 tsp salt
- 1 tbsp olive oil
Gnocchi
- 1 lb gold potatoes
- 1 egg yolk
- 1 tsp salt
- 1 1/4 cup all purpose flour (plus more for dusting)
- 1 tsp parsley (chopped or dried)
- 1/2 cup parmesan (freshly grated)
Instructions
- Prepare the Tomato Sauce: Remove the cores from the roma tomatoes and place them in a saucepan. Cover with water and bring to a boil. Once boiling, reduce the heat to a simmer and cook for about 5–8 minutes until the tomato skins start to peel.
- Peel the Tomatoes: Drain the tomatoes and let them cool until they are easy to handle. Peel off the skins and discard them. Transfer the peeled tomatoes to a blender and blend until smooth. Set the sauce aside.
- Sauté Onions and Garlic: Heat olive oil in a skillet over medium heat. Add the finely diced onion and salt, cooking for about 8 minutes while stirring frequently until softened. Add the minced garlic and dried oregano and cook for an additional minute until fragrant.
- Simmer the Sauce: Pour the blended tomato sauce into the skillet, stir well, and let it simmer on medium-low heat for about 10 minutes. Remove from heat and set aside.
- Cook the Potatoes: Place the gold potatoes in a pot and cover with water. Bring to a boil, then reduce the heat to medium and cook until the potatoes are fork-tender.
- Peel and Mash Potatoes: Drain the potatoes and let them cool just enough to handle—they should still be warm. Peel off the skins and discard. Mash the potatoes in a large bowl until completely smooth.
- Make the Gnocchi Dough: Add the egg yolk and salt to the mashed potatoes. Slowly add the flour, mixing with your hand until a soft dough forms that can be shaped into a ball.
- Shape the Gnocchi: Transfer the dough to a well-floured surface. Divide it into 3 sections, then cut each section in half to make 6 pieces total. Roll each piece into a long log, then cut into 1-inch pieces. Place the gnocchi on a well-floured baking sheet.
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook for about 2 minutes or until they float to the top. Remove the cooked gnocchi with a slotted spoon and place them on a paper towel-lined plate to drain.
- Combine and Serve: Add the cooked gnocchi to the prepared tomato sauce and gently toss to coat. Garnish with chopped or dried parsley and freshly grated parmesan cheese. Mix again lightly and serve immediately. Enjoy your homemade gnocchi in tomato sauce!
Notes
- Use gold potatoes for best gnocchi texture; avoid waxy potatoes.
- Do not overwork the dough to keep gnocchi light and tender.
- Ensure water is well-salted before cooking gnocchi for flavor.
- Fresh parsley and parmesan enhance flavor but can be adjusted to taste.
- Gnocchi can be dusted with flour while shaping to prevent sticking.
- Leftover gnocchi can be refrigerated for up to 2 days or frozen.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
