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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.

Ingredients

for

4

persons

person

For the potato gnocchi

Coöperatie Hoogstraten - Vector logo Hoogstraten

1 kg potatoes (mealy potatoes are best)

Coöperatie Hoogstraten - Vector logo Hoogstraten

3 large organic eggs

Coöperatie Hoogstraten - Vector logo Hoogstraten

250-300 g flour

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

For the tomato sauce

Coöperatie Hoogstraten - Vector logo Hoogstraten

8 San Marzano tomatoes

Coöperatie Hoogstraten - Vector logo Hoogstraten

2 red peppers

Coöperatie Hoogstraten - Vector logo Hoogstraten

2 garlic cloves

Coöperatie Hoogstraten - Vector logo Hoogstraten

1 shallot

Coöperatie Hoogstraten - Vector logo Hoogstraten

Dried basil

Coöperatie Hoogstraten - Vector logo Hoogstraten

Dried oregano

Coöperatie Hoogstraten - Vector logo Hoogstraten

Ground paprika

Coöperatie Hoogstraten - Vector logo Hoogstraten

Sea salt

Coöperatie Hoogstraten - Vector logo Hoogstraten

Black pepper

Coöperatie Hoogstraten - Vector logo Hoogstraten

Handful of fresh basil

Coöperatie Hoogstraten - Vector logo Hoogstraten

Olive oil

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

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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 fromDiscover where your berries come fromDiscover where your cherries come fromDiscover where your tomatoes come fromDiscover where your peppers come fromDiscover where your specialties come from
pdf

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