Gnocchi with fresh tomato sauce, basil and Parmesan cheese * * * Gnocchi con sugo di pomodoro, basilico e Parmigiano
Find here the ingredients and how to make your Gnocchi with tomato sauce, basil and Parmesan cheese or “gnocchi con sugo di pomodoro fresco, basilico e Parmigiano”!
- 500 gr of starchy russet potatoes
- 1 cup of plain flour
Ingredients for the sauce
- 3 tablespoons of extra-virgin olive oil
- 1 garlic clove
- 1 tin of whole tomatoes, crushed with a fork
- freshly grated Parmesan (Parmigiano) cheese
- Fresh basil leaves
Heat extra-virgin olive oil in a large skillet over medium heat. Add garlic and salt, and cook just until it begins to brown lightly, taking care not to burn it!
Add the tomatoes and cook until almost all the liquid evaporates.
Boil the potates still in their skin in a large pot of cold water and cook for 30-40 minutes or until necessary. Then drain the potatoes still hot and pass the potatoes through a potato ricer or grate them on the large box of a hole grater.
Make a mound of potatoes on the counter with a well in the middle and start adding flour. The quantity of flour depends and the type of gnocchi you want to obtain. Don’t put too much flour or they will be too heavy! I use the main quantity and the rest while shaping.
Cut the dough into 4-5 pieces, roll them out onto a surface dusted with flour and shape them into logs. Cut each log into 2-3 cm pieces.
Once you have rolled all your gnocchi, dust them with flour and set aside.
When ready to cook, bring a large pot of water to a boil and add salt. Drop in the gnocchi and cook until they rise to the surface. Remove the cooked gnocchi with a skimmer, shake off the excess water and put in the tomato sauce that ou have previously prepared.
Drop your hot gnocchi into the tomato sauce pot and sauté them until they are well mixed with the sauce, for a couple of minutes maximum.
Finally dust with Parmesan cheese (Parmigiano), put some fresh basil leaves and serve hot.