Gnocchi with Cherry Tomato Sauce Recipe

Photo: Uncut Recipes

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TRADITIONAL ITALIAN RECIPE: If you really enjoy Gnocchi, you might know that there is nothing better than Gnocchi with some regular Tomato Sauce. But if you are also tired of the old Tomato Sauce you could definitely try Cherry Tomato Sauce.

The good thing about Cherry Tomatoes is that they can be found all year around and they are very versatile. The sauce will come out simple, sweet, and very flavoursome. It's perfect for Garlic and Sweet Basil.

 

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Skill Level:	Time: 1 Hour
Price:	Serves: 4 People

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Ingredients:

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Conversions

 

 

 

Directions:

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For the Cherry Tomato Sauce:

 

01 - Cut in half all the Cherry Tomatoes.

02 - Heat the Extra Virgin Olive Oil in a large saucepan over medium heat.

03 - Stir in the Garlic and cook until it has softened and goldened, about 5 minutes.

04 - Stir in the Cherry Tomatoes and Salt and cook until the tomatoes have lost their form and have started making the sauce. This should take about 10 minutes.

05 - Now, add the Basil, cook for another 5 minutes, then turn the heat off and cover. Set aside.

For the Gnocchi:

 

06 - Boil the Potatoes in their skins, without their skins or chopped.

07 - After about 25 minutes turn the heat off and tip them into a colander to drain.

08 - While still hot peel off the skin.

09 - Pass the Potatoes through a potato ricer.

10- Let the mash cool slightly, sprinkle over the Flour, add 2 generous pinches of Salt, pour in the Egg. Mix it together. After a minute or two it will form into a Dough. Knead lightly. When it reaches a pliable consistency, it's ready.

11 - Sprinkle the surface with Flour. Slice a fist-sized piece from the Dough ball and roll out into lengths that are about 3cm / 1.1in thick.

12 - Use a knife to cut off 2cm / 0.8in pieces off the roll.

13 - You can either leave the Gnocchi smooth or give the classic gnocchi-shape by pressing the Gnocchi against the prong of a fork and rolling it off.

14 - Place the Gnocchi onto a tray, leaving a space between each piece to prevent them from sticking together.

15 - Boil some water in large and deep pan. Add some Salt.

16 - When the Gnocchi have all bobbed to the surface, they're ready to serve. Scoop them out with a sieve, shake off the water and transfer them inside a saucepan containing the Cherry Tomato Sauce..

17 - Mix everything to combine. Serve.

Notes:

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- The size of the Gnocchi can vary as desired.

 

- You can leave them as they are, even without the lines.

 

- Sprinkle some Flour on and put them in the frige for 24 hours. Remember, Gnocchi contain Eggs, so the sooner you eat them, the better.

 

 

 

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Written by: Uncut Recipes

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