Gnocchi al Pomodoro
Pillowy potato gnocchi, tossed through a slow-cooked San Marzano tomato sauce until coated in rich, glossy sauce.
Total time
65 min
Prep
40 min
Cook
25 min
Difficulty
medium
Cuisine
Italian
vegetarian
Ingredients
1kgfloury potatoes
250gplain flour
1egg yolk
400gSan Marzano tomatoes, crushed
3 clovesgarlic
1 handfulfresh basil
3 tbspolive oil
parmesanto serve
Instructions
1
Bake potatoes at 200°C until tender, scoop flesh and rice onto a board.
2
Make a well, add flour and egg yolk, knead gently to a soft dough.
3
Roll into logs and cut into 2cm pieces.
4
Simmer garlic in olive oil 2 minutes, add tomatoes and basil, cook 20 minutes.
5
Cook gnocchi in boiling salted water until they float, about 2–3 minutes.
6
Toss with tomato sauce and serve with parmesan.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
546
Protein
13.3g
Fat
12.4g
Carbs
95.1g
Fiber
8.5g
Sodium
24mg
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