Gnocchi with tomato sauce

Ñoquis con salsa de tomate

Gnocchi are a type of Italian pasta, they are made with potatoes, flour and ricotta cheese. There is a variety that is well known in the regions of Friuli and Trentino-Alto Adige called gnocchi di pane, it is made with breadcrumbs. In this recipe we have dispensed with the cheese and have added a tomato sauce.

It is a very complete dish in which the potato is the protagonist. We love this tuber and it is very versatile when it comes to using it in the kitchen. There is a wide variety of recipes to make with it so we will share many delicious ones.


Ingredients: For the gnocchi:
  • 750g of already cooked potatoes
  • 300g of flour
  • Salt
  • 1 egg
For the Tomato Sauce:
  • 1kg chopped natural tomato
  • 1 spoon of sugar
  • 1 onion
  • Salt
  • Ground black pepper
  • Oregano
  • Parmesan
gnocchi_99C0979web Preparation:
  1. We will start with the sauce. To do this, we chop the onion finely, put a splash of olive oil in our saucepan and sauté over medium-low heat until it becomes transparent. Once the onion is poached, we add the crushed tomato, salt, ground pepper, oregano and sugar. We mix everything very well, cover and let it cook over medium-low heat, stirring occasionally.
  2. To make the gnocchi, place the already cooked potatoes in a large bowl and mash until you get a fine puree. We add the egg, salt and flour little by little (this step is important, because if we use too much flour the dough will not turn out well) we will knead with our hands until everything is well combined.
  3. Once we have the dough ready, we make the gnocchi, we cut small portions and with the help of a fork we pass it over the spikes to give it the typical grated shape. We will put a saucepan on the fire with water and once it starts to boil we will add the gnocchi, when they float they will be ready, we will take it out.
  4. Once our tomato sauce is ready, we reserve it hot. We quickly serve our gnocchi with the tomato sauce, decorate with dried oregano and grated parmesan.
Recipe and photographs by Raquel Carmona .

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