Ingredients
- 2 cups all-purpose flour (or whole wheat)
- 2 large Yukon Gold potatoes, peeled and diced
- 1 large egg
- 4 cups fresh, ripe tomatoes (or canned San Marzano tomatoes)
- 1/4 cup fresh basil, chopped
- 1 tsp dried oregano
- 1/2 cup finely grated Parmesan cheese (or dairy-free option)
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Prepare the Potatoes: Boil the peeled and diced potatoes until tender.
- Mash and Combine: Mash the cooled potatoes, then mix in the flour and egg without overworking the dough.
- Shape the Gnocchi: Roll the dough into logs and cut into bite-sized pieces, then press with a fork.
- Cook the Gnocchi: Boil in salted water until they float, then scoop them out.
- Prepare the Sauce: Sauté garlic in olive oil, add tomatoes, and let simmer. Season with salt, pepper, and herbs.
- Combine and Serve: Toss gnocchi in sauce and garnish with basil and Parmesan before serving warm.
Notes
Be careful not to overwork the dough to prevent tough gnocchi. Always taste and adjust seasoning in the sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Italian
- Diet: Vegetarian