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San Marzano potato gnocchi in a spicy tomato sauce

Tomeco

Tomeco

dinner

90

minus

Recipe for

4

person

persons

90

minutes

For the potato gnocchi

1 kg potatoes (mealy potatoes are best)

3 large organic eggs

250-300 g flour

For the tomato sauce

8 San Marzano tomatoes

2 red peppers

2 garlic cloves

1 shallot

Dried basil

Dried oregano

Ground paprika

Sea salt

Black pepper

Handful of fresh basil

Olive oil

Roadmap

For the potato gnocchi

Peel and boil the potatoes. Make sure they are only gently cooked. Overcooked potatoes do not have the right consistency.
Push the hot potatoes through a potato strainer twice.
Place the puree on a floured work surface.
Make a dimple in the middle.
Add the beaten eggs and some flour.
Try to work the dough as little as possible; kneading too much will make the gnocchi heavy. Your dough should hold together well and not feel too sticky.
Divide the dough into 4 portions.
From each portion, roll a sausage.
Cut equally sized gnocchi from each dough sausage.
To shape the gnocchi, roll on a floured surface and press into a gnocchi plate or onto the tines of a fork.
Set the gnocchi aside until the tomato sauce is ready.

For the tomato sauce

Coarsely chop tomatoes, peppers, garlic and shallot.
Heat 1 tbsp olive oil in a pan with a lid.
Add the chopped vegetables and herbs and simmer on low heat for 45 minutes.
Put the sauce in a blender and blend until smooth.
Set aside.
Bring water to a boil and add the gnocchi. They only need a few minutes to boil. When they are done, they will float on top.
Plate the tomato sauce over the gnocchi and top with some fresh parsley.

Tip: this recipe is simple and basic, so you can easily add your own touch by adding extra vegetables, meat or fish.

Want to know more about our strawberries?Learn more about our berries?Learn more about our peppers?Learn more about our specials?Learn more about our cucumbers?Learn more about our tomatoes?Learn more about our cherries?

No items found.

Ingredients

for

4

persons

person

For the potato gnocchi

1 kg potatoes (mealy potatoes are best)

3 large organic eggs

250-300 g flour

For the tomato sauce

8 San Marzano tomatoes

2 red peppers

2 garlic cloves

1 shallot

Dried basil

Dried oregano

Ground paprika

Sea salt

Black pepper

Handful of fresh basil

Olive oil

Fan of this recipe?

View more

Preparation

90

minus

For the potato gnocchi

Peel and boil the potatoes. Make sure they are only gently cooked. Overcooked potatoes do not have the right consistency.
Push the hot potatoes through a potato strainer twice.
Place the puree on a floured work surface.
Make a dimple in the middle.
Add the beaten eggs and some flour.
Try to work the dough as little as possible; kneading too much will make the gnocchi heavy. Your dough should hold together well and not feel too sticky.
Divide the dough into 4 portions.
From each portion, roll a sausage.
Cut equally sized gnocchi from each dough sausage.
To shape the gnocchi, roll on a floured surface and press into a gnocchi plate or onto the tines of a fork.
Set the gnocchi aside until the tomato sauce is ready.

For the tomato sauce

Coarsely chop tomatoes, peppers, garlic and shallot.
Heat 1 tbsp olive oil in a pan with a lid.
Add the chopped vegetables and herbs and simmer on low heat for 45 minutes.
Put the sauce in a blender and blend until smooth.
Set aside.
Bring water to a boil and add the gnocchi. They only need a few minutes to boil. When they are done, they will float on top.
Plate the tomato sauce over the gnocchi and top with some fresh parsley.

Tip: this recipe is simple and basic, so you can easily add your own touch by adding extra vegetables, meat or fish.

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Watch the video

For the potato gnocchi

Peel and boil the potatoes. Make sure they are only gently cooked. Overcooked potatoes do not have the right consistency.
Push the hot potatoes through a potato strainer twice.
Place the puree on a floured work surface.
Make a dimple in the middle.
Add the beaten eggs and some flour.
Try to work the dough as little as possible; kneading too much will make the gnocchi heavy. Your dough should hold together well and not feel too sticky.
Divide the dough into 4 portions.
From each portion, roll a sausage.
Cut equally sized gnocchi from each dough sausage.
To shape the gnocchi, roll on a floured surface and press into a gnocchi plate or onto the tines of a fork.
Set the gnocchi aside until the tomato sauce is ready.

For the tomato sauce

Coarsely chop tomatoes, peppers, garlic and shallot.
Heat 1 tbsp olive oil in a pan with a lid.
Add the chopped vegetables and herbs and simmer on low heat for 45 minutes.
Put the sauce in a blender and blend until smooth.
Set aside.
Bring water to a boil and add the gnocchi. They only need a few minutes to boil. When they are done, they will float on top.
Plate the tomato sauce over the gnocchi and top with some fresh parsley.

Tip: this recipe is simple and basic, so you can easily add your own touch by adding extra vegetables, meat or fish.

Recipe for

4

person

persons

90

minutes

For the potato gnocchi

1 kg potatoes (mealy potatoes are best)

3 large organic eggs

250-300 g flour

For the tomato sauce

8 San Marzano tomatoes

2 red peppers

2 garlic cloves

1 shallot

Dried basil

Dried oregano

Ground paprika

Sea salt

Black pepper

Handful of fresh basil

Olive oil

Roadmap

Find out where your strawberries come from Discover where your berries come from Discover where your cherries come from Discover where your tomatoes come from Discover where your peppers come from Discover where your specialties come from

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