Soft and tender Gnocchi soaked in tomato and bell pepper sauce, this recipe is a delight. It’s a simple and flavored recipe which can also become quick and easy if you choose to buy Gnocchi 🙂
But if you have time I highly recommend you to prepare gnocchi from scratch because the are way tastier than the store-bought ones. It’s not a difficult process but it takes time because gnocchi are made with boiled potatoes, flour and egg.
For the tomato sauce I recommend you fresh and juicy garden tomatoes. These are the best tomatoes to prepare sauces. If you don’t have garden tomatoes you can use canned tomatoes or even tomato paste.
You can combine the sauce with ham or you favorite meat.
Ingredients for Gnocchi with tomato sauce (4 serves)
– 1kg potatoes
– 300gr flour
– 1 egg
– salt to taste
– pepper (optional)
For the tomato sauce
– 1kg tomatoes
– 1 bell pepper
– 1 onion
– 4-5 garlic cloves
– 2-3 tablespoons vegetable oil
– salt and pepper to taste
– 1 bunch of fresh parsley
Optional: grated parmesan or cheese for sprinkle
How to make gnocchi with tomato sauce
You should start by preparing gnocchi.
Wash the potatoes and place them into a large pot with water and salt. Cover with a lid, place the pot over medium heat and bring to a boil. Cook until the potatoes are tender when pierced with a fork.
Drain the potatoes and allow to cool just enough to handle.
Peel the potatoes, place them into a large bowl and mash them. Season with salt and pepper to taste.
Add the egg and combine.
Add flour, gradually, stirring with a spoon.
When the dough becomes too thick to stir, continue to knead with your hand until the whole flour is incorporated. You must obtain a soft and sticky dough.
Divide the dough into 8 to 10 pieces.
Take 1 piece of dough and place it onto the floured table.
Shape the dough into a 2 cm (0.78 in) thick rope. Cut the rope into 2 cm (0.78 in) pieces.
The dough is sticky and you should sprinkle flour as many times as you need.
Take 1 piece of dough, place it onto the tines of a fork and press with you finger.
Set on a floured baking tray (or a platter).
Continue with the remaining dough.
Bring a large pot with salted water to a boil.
Meanwhile prepare the tomato sauce.
Peel and grate the tomatoes. Set aside.
Finely chop the onion and place it into a skillet with 2-3 tablespoons of vegetable oil. Place the skillet over medium heat and cook until the onion turns glossy.
Add the finely chopped garlic and continue to cook for 1-2 minutes.
Add the bell pepper cut into small pieces and continue to cook until almost soft and tender.
Add the grated tomatoes, season with salt and pepper and continue to cook until thickened and reduced.
Remove from heat and add chopped parsley.
Drop about half the gnocchi into the boiling water and stir with a spoon to avoid sticking.
Cook for 2-4 minutes. Gnocchi are done when they rise to the surface.
Drain gnocchi and place them into the tomato sauce.
Repeat with the remaining gnocchi.
Stir to combine.
Serve warm sprinkled with grated parmesan or cheese.