Gnocchi in Roasted Tomato Sauce
Updated: Sep 2
I don't think I know a single person that doesn't like gnocchi, but for some reason a lot of people find it quite daunting to make from scratch! This recipe is pantry friendly and although it requires some patience with waiting for things to roast in the oven it's also very low effort. If you're wanting to get into making your own gnocchi I'd say this recipe is a great place to start. As always tag me @mealsbymiri if you give this one a go so I can see your creations.
Ingredients: (serves 1) Potatoes (approximately 400g raw)
Flour (approximately 70-100g)
300g fresh whole tomatoes
2tbsp Extra Virgin Olive Oil
1 large clove fresh garlic
Salt and Pepper
Method: Place your potatoes on a tray in the oven and bake at 200C until fork tender, remove from the oven and leave to cool completely. While the potatoes cool you can make the sauce. Use approximately 300g tomatoes, slice each tomato in half, toss in olive oil and place cut side down on a baking tray lined with parchment paper. Bake at 200C until the tomatoes are soft and start to brown and blister on top. Let them cool a bit and peel the skin off before adding to a pan along with 1tbsp olive oil. Chop your garlic and add to the pan. Mash the tomatoes with a spatula. Season to taste with salt and pepper and keep cooking until you have a smooth flavourful tomato sauce. Turn the heat off and leave it in the pan while you make the gnocchi. Peel your potatoes and run them through a potato ricer (alternatively you can push them through a strainer or mash them with a fork until well broken up and fluffed up). Weigh your peeled potatoes, and add 1/3 of that weight in flour. In my case I had 260g riced potatoes and added 87g flour. Add about 1/2 tsp of fine table salt if you have a similar amount of dough to me or adjust according to your amount. Knead/mix gently until it comes together into a smooth dough. Split your dough in half and roll it out your into two logs about 1.5-2cm in diameter. Slice the log into little chunks about 2.5 cm long. If you want you can roll them over the back of a fork to create those signature ridges that gnocchi has, but that's optional. I prefer them to look like little fluffy pillows myself. Toss them in some flour to prevent from sticking. Bring a pot of water to a rolling boil. Boil the gnocchi either all at once or in 2-3 batches depending on the size of your pot (you don’t want to overcrowd it) and let them simmer until they start to float. Remove the floating gnocchi with a slotted spoon and add them directly into the sauce. Bring the heat up on the pan and toss the gnocchi in the sauce until well coated and warm. Serve it up in a bowl with some fresh basil and an extra drizzle of olive oil.