Potato Gnocchi with Tomato Sauce 😊🍝🍝🍜

Potato Gnocchi with Tomato Sauce 😊🍝🍝🍜

500 g white potato

50 g wheat flour

q.b. salt

q.b. black pepper

q.b. nutmeg

TOMATO SAUCE

350 g Cherry tomatoes

(cut in half)

1 can of tomato pulp

(In pieces

4 pieces of garlic cloves

(shelled and cut in half)

50 ml red wine

50 g basil

(leaves separated from stems

q.b. oil

q.b. Kania salt

q.b. black pepper

q.b. Parmesan cheese

Boil the potatoes with the skin in plenty of water until they are soft (sticking a knife in, it should go through the potato without resistance)

Drain the potatoes, let cool and remove the skin.

Mash the potatoes with a crusher in a bowl.

Add the flour, nutmeg, salt and black pepper and knead.

Transfer the dough to a floured counter and, if necessary, add flour until you have a malleable dough.

Divide the dough into 4 pieces and roll each into cylinders about 2 cm thick. Cut pieces measuring around 3 cm and roll each one on a fork, to give it its characteristic relief.

To cook the gnocchi, bring a pan of water to boil. Add the Gnocchi and count for about 2 minutes - when the Gnocchi are cooked they come to the surface. Remove them from the water and serve with the sauce.

 

             TOMATO SAUCE

Heat a frying pan over medium heat. Add a drizzle of olive oil and the garlic, and let it cook until the garlic starts to take on color.

Add the cherry tomatoes and chopped basil stalks and let them caramelize.

Refresh with red wine and stir well to evaporate the alcohol.

Add the tomato pieces, season with a little salt and let it boil.

Lower the heat and let the sauce cook for a minimum of 30 minutes (you can cook for longer for an extra flavorful sauce)

Add the chopped basil leaves, adjust the seasoning and it's ready to use.

 

Put a little tomato sauce in a frying pan and let it boil, add the Gnocchi, a little of the water in which you cooked them and mix everything well. Serve the gnochhi with a little grated parmesan and black pepper