Homemade Potato Gnocchi with Fast Tomato Sauce
 
 
Surprisingly easy homemade potato gnocchi with fast tomato sauce makes for a cozy and delicious dinner.
Yield: 4 servings
Ingredients
For the gnocchi
  • 18 oz peeled Yukon gold potatoes
  • 4 tbsp unsalted butter, softened
  • 4 egg yolks
  • 1⅓ cup (160 g) all purpose flour
  • ¼ tsp finely grated nutmeg
  • 2 tsp extra virgin olive oil
For the fast tomato sauce
  • ½ cup olive oil
  • 1½ lb tomatoes, cored and roughly chopped
  • 3 garlic cloves, thinly sliced
  • 9 fresh basil leaves, torn
  • ¾ tsp salt, plus more to taste
  • ¾ tsp red pepper flakes
  • ½ cup parmesan cheese
Instructions
For the gnocchi
  1. Heat the oven to 400F. Fill a large pot with water and season with salt. Allow to come to a boil. Cover and leave it on low heat to simmer until you're ready to use it.
  2. Meanwhile, cut the potatoes into eighths and place them in a large empty ovenproof pot. Cover with cold water and heat over high heat. Once the water starts to boil, decrease the heat to medium and simmer until the potatoes are fork-tender, about 10-12 minutes.
  3. Drain the potatoes and place them back into the pot, and then into the oven. Bake for 4-5 minutes to rid them of any excess moisture. While they bake, beat together the butter and egg yolks until smooth. Set aside.
  4. Remove the potatoes from the oven and pass them through a potato ricer into a large bowl. Fold in the butter-egg mixture, mixing until it is incorporated, then add in the flour, nutmeg, and ½ tsp salt. Mix until just incorporated.
  5. Dump the dough onto a lightly floured work surface and, with a light hand, press it into a ball. Cut it into quarters. Work with just one piece at a time, leaving the rest covered under a dish towel.
  6. Roll each piece of dough into a skinny log, about ¾-inch wide. Dust with flour as needed to keep it from sticking. Use a bench scraper or paring knife to cut the log into ¾-inch dumplings. Add to a flour-dusted baking sheet. Repeat with the remaining dough.
  7. Shape the gnocchi using a gnocchi board or the back of a fork to create its characteristic ridges. Drop gently into the boiling water that has been simmering on the stove. Once they start to float, cook for another 30 seconds, then drain and toss with the olive oil.
For the sauce
  1. Pour the olive oil into a large Dutch oven and cook until hot, Add the tomatoes and garlic, then smooth in the pot into a single layer. Add in the basil, salt, and red pepper flakes. Give a stir and cook for 4-5 minutes, or until thickened. Season to taste with salt.
  2. Toss with the gnocchi and top with parmesan cheese just before serving.
Notes
Recipe from Shaya
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2020/07/homemade-potato-gnocchi-with-fast-tomato-sauce.html