Potato Gnocchi with Tomato Sauce

Potato Gnocchi are a common alternative to pasta in first courses. There are, however, several other types of gnocchi, such as 'gnocchi alla romana' (typical of central Italy) which are made with semolina flour, and without potatoes. In the area near the borders with Austria, flour 'gnocchetti' (the equivalent of the German spätzle) are used as a side, as an alternative to rice or potatoes.

Potato gnocchi can be served with any pasta sauce, however some sauces pair more successfully with their flavor and texture: tomato sauce (described here), butter and sage, Bolognese sauce, Gorgonzola cheese sauce.

This recipe yields 5-6 servings. It's quite simple to make, but may take up to 2 hours from start to finish.

Potato Gnocchi
- Boil 2 ¼ pounds (1 Kg) of whole unpeeled russet potatoes, previously washed and scrubbed (fig. 1). Russet potatoes (also called baker potatoes) are particularly indicated because high in starch and low in moisture.
- Cut each boiled potato in half and mash it in a ricer; the skin will remain in the ricer to be thrown out.
- Allow the mashed potatoes to cool, then add 2 ½ cups (300 g) of flour (fig. 2).
- Work together flour and potatoes trying to obtain an even crumbly mix. Add 1 whole egg and ½ teaspoon of salt (fig. 3).
- Mix and kneed for 2 minutes. The dough should feel light and fluffy, sufficiently elastic and not too sticky (fig. 4).

Rolling the gnocchi over a fork

- Cut the dough in fist-size pieces, then roll out each piece until you have a long roll of about ⅔ inch in diameter. Cut the rolls into small pieces, about 1 inch long (fig. 5).
- Roll each gnocco over a fork to produce the well known indentations (see the picture on the side) - the corrugated texture will help the sauce bind with the gnocchi.
- Let the gnocchi rest on a well floured plate or tray, ensuring they stay separated (fig. 6). Gnocchi can be frozen at this stage, and then kept in the freezer in air-tight containers for up to 4 weeks.
- Cook the gnocchi in salted boiling water until they float. Frozen gnocchi can also be boiled directly without thawing, just ensure you do so in small batches to avoid interrupting the boil.
- Serve in pre-heated plates, add the sauce and Parmigiano cheese.

Tomato Sauce (5-6 servings)
- Sauté 1 finely sliced onion wedge in 1 T of olive oil at medium-high heat until translucent.
- Add 2 pounds of fresh crushed tomatoes (if in season) or a can or bottle (1 ½ pounds) of crushed strained tomatoes (uncooked tomatoes, salt).
- Stir until the tomatoes start to boil, then turn down to low.
- Simmer for 1 hour with lid on, stirring every 20 minutes.
- Adjust the salt to taste.
Potato Gnocchi with Tomato SaucePaolo @ DisgracesOnTheMenuGnocchi are a common alternative to pasta in first courses, here is a recipe of gnocchi in a simple tomato sauce.11/15/20102 hoursgnocchipotatoestomato sauce