Potato Gnocchi with Tomato Sauce

Handmade potato gnocchi served with a fresh, aromatic tomato and basil sauce topped with grated parmesan cheese.

Vegetarian Dinner Italian Main Course Pasta

Estimated Nutrition

Calories

461.3

kcal / serving

1845.2 kcal total

Carbs

48.9g

per serving

195.4 g total

Fat

25.7g

per serving

102.8 g total

Protein

10.1g

per serving

40.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Egg Yolks

large

Parmesan Cheese

freshly grated

GrainsCereals

Plain Flour

plus extra for dusting

NutsSeeds

Sea Salt

to season

cloves

Garlic

thinly sliced

tbsp

Basil

thinly sliced

OilsFats

Extra Virgin Olive Oil

for the sauce

Vegetables

750

Bintje Potatoes

unpeeled, can substitute Yukon Gold or Yellow Finn

piece

Tomatoes

ripe, chopped

Method

Boil unpeeled potatoes in salted water for 25 minutes until tender.

Peel warm potatoes and pass them through a ricer or mouli.

Fold egg yolks and flour into the potato until a dough forms.

Rest the mixture for 5 minutes.

Roll dough into 2cm diameter logs and cut into 3cm pieces.

Sauté garlic and salt in olive oil for 3 minutes until golden.

Add tomatoes and simmer for 5 minutes before stirring in basil.

Boil gnocchi for 3 minutes until they float to the surface.

Drain gnocchi and serve topped with sauce and grated parmesan.