Handmade Potato Gnocchi with Seasoned Tomato Sauce

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (1 cup gnocchi, 1/4 cup sauce) contains 270 calories, 41 g carbohydrate, (3 g fiber), 8 g protein, 9 g fat, (2 g saturated fat), 55 mg cholesterol, and 790 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 270
  • Servings: 4
  • Active Time: 1 hour, 15 minutes
  • Total Time to Make: 2 hours, 50 minutes

Ingredients

You'll Need

Ricer, parchment paper, baking sheet, colander, 12-qt stockpot

Directions

  1. Add potatoes and enough cold water to cover plus 2 inches to large stockpot. Add 1 Tbsp salt. Bring to a simmer on MED-HIGH, uncovered (do not allow water to boil). Reduce heat to LOW; cook about 1 hour, 15 min, until very soft. Transfer potatoes to large colander; drain thoroughly. Cool at room temp about 1 hour, until cool enough to handle comfortably. Peel potatoes.
     
  2. Rice potatoes into large bowl. Add egg, yolk, 2 1/2 Tbsp cheese, nutmeg, remaining 1 tsp salt, and pepper. Mix well. Add 1 cup flour to bowl; mix only enough to incorporate flour. Dough will be soft.
     
  3. Spread a light coating of flour on flat work surface. Place dough on flour. Knead gently, about 1 min, adding more flour as dough gets sticky. When dough is soft and supple, form into an oblong disk and cut into 6 pieces. Scrape work surface clean and dust lightly with fresh flour.
     
  4. Roll one piece of dough gently with hands into rope 3/4-inch wide, about 22-inches long. Cut rope into 3/4 -inch pieces, slightly pinching each piece into bowtie shape. Place gnocchi on parchment paper-lined baking sheet that's been sprinkled with flour. Place in freezer until ready to cook. (Note: This recipe creates a double batch of gnocchi. When you're ready to serve, use only half the gnocchi amount, but you'll use all the sauce. Keep the other half recipe in the freezer for another meal.)
      
  5. Remove half of frozen gnocchi from freezer 20 min before cooking. Bring large pot of salted water to a boil. While water is coming to a boil, continue with step 6.
     
  6. Add seasoned tomato sauce and basil leaves to large skillet; gently shake pan to combine. Cook on LOW, stirring occasionally, 5-8 min until sauce begins to simmer.
     
  7. Drop gnocchi into boiling water. Cook about 3 min, until all gnocchi float to the top; cook 10 seconds. Reserve 2 Tbsp pasta water.
     
  8. Ad reserved pasta water to sauce. Drain gnocchi and immediately add to sauce. Gently stir in remaining 4 Tbsp cheese and olive oil.
Chef Tips
  • Potatoes can be cooked a day ahead and refrigerated.
  • Do not boil potatoes; skins should not split.
  • Gnocchi may be kept frozen up to 3 months. Once frozen on baking sheet, place portions in zipper bags.
     

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