Name: Gnocchi al Pomodoro
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 lb russet potatoes; 1 ½ cups all-purpose flour; 1 large egg, beaten; 14 oz canned tomatoes, crushed; 2 cloves garlic, minced; 6 leaves fresh basil, torn; 3 tbsp olive oil; ¼ cup parmesan, grated; 1 tsp salt

Gnocchi al Pomodoro

Soft pillowy potato gnocchi in a simple vibrant tomato-basil sauce.

Total time

1 hr

Prep

40 min

Cook

20 min

Serves

Difficulty

Hard

Per serving

460 kcal

Ingredients

2 lb russet potatoes
1 ½ cups all-purpose flour Swap
1 large egg, beaten Swap
14 oz canned tomatoes, crushed
2 cloves garlic, minced Swap
6 leaves fresh basil, torn Swap
3 tbsp olive oil Swap
¼ cup parmesan, grated
1 tsp salt

Equipment

potato ricer, large pot

Method

Bake or boil potatoes until tender. Peel while warm, pass through ricer.
Make well, add egg and salt. Gradually incorporate flour. Knead just until soft dough forms.
Roll into ropes, cut 1-inch pieces. Press with fork for ridges.
Sauté garlic in oil, add tomatoes, simmer 15 min. Add basil.
Boil gnocchi until they float, about 2 min. Scoop out, toss with sauce, serve with parmesan.

Nutrition per serving

Calories: 460
Protein: 14g
Carbs: 72g
Fat: 14g
Fiber: 5g

Protein 12%Carbs 61%Fat 27%

Estimates only. Check ingredient labels and allergens, and cook meat and poultry to safe internal temperatures.

italian · gnocchi · potato · pasta · tomato sauce · vegetarian

Ingredients

Equipment

Method

Nutrition per serving

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