Bear N Mom Recipes - Gnocchi with Tomato Sauce

Gnocchi in tomato sauce sprinkled with feta cheese
Gnocchi in tomato sauce sprinkled with feta cheese
Rolling dough ready to cut
Rolling dough ready to cut
Dough ball with pieces of cut gnocchi ready for fork shaping
Dough ball with pieces of cut gnocchi ready for fork shaping
Boiling gnocchi
Boiling gnocchi

Gnocchi is the Italian form of dumplings. Since the Italians normally use pastas with their recipes there are very few versions of recipes where gnocchi is used. Gnocchi is normally cooked with a tomato sauce or a cheese sauce. The tomatoe sauce is not the once used for pastas and I have included it here.

Gnocchi

  • 3 medium potatoes
  • 4 cups flour
  • 2 eggs
  • salt
  • tomato sauce
  • 1 cup ricotta cheese

Boil potatoes with skins left on. Peel and mash with a fork. Add flour, eggs, salt to taste. Dough should be well mixed and fairly moist.

Roll dough into sticks about 1/2" in diameter. Cust each stick into pieces about 1/2 inch long and press flat. Traditionally the dough is pressed between the thumb and the tines of a fork.

Boil in a pan of salted water for about 15 minutes. Gnocchi edges are translucent when they are done. Drain thoroughly in a colander.

Tomato Sauce

  • 1/4 cup olive oil
  • 3 small onions sliced
  • 3 garlic cloves minced
  • About 2-1/2 cups tomatoe puree
  • salt and pepper

Heat oil, add onions and fry until light yellow. Add garlic, continue frying until well done. If whole tomatoes are used, press through a colander and add to onion and garlic mixture. Continue cooking slowly for about 20 minutes. Add seasonings.

Add dry gnocchi to the sauce.Stir in ricotta cheese and cook for 15 minutes longer.

To serve sprinkle tiny pieces of feta cheese over the dish for added flavor.


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