Happy Sunday, amigos!
This week I’ve been craving gnocchi so much and since I didn’t know how to make it I had to wait until today to make it with my boyfriend. He learned it from his mother years ago and it’s so delicious. It’s completely from scratch, no shortcuts here! The recipe makes enough gnocchi for 2-3 people.
- 3 big potatoes (try to find the ones with pink skin)
- 2 tbsp of butter
- 1 egg
- Flour (I think we used about 2 cups/5 dl, but it depends on the potatoes)
- 1,2 kgs of very mature tomatoes
- 1/2 small onion
- 10-15 basil leaves
- Peel the potatoes and boil them until soft.
- Make a cross at the top of the tomato (not where the brown spot is) and put them in boiling water for about 1 minute.
- Cool the tomatoes under cold running water before peeling them and taking out the seeds. Put the tomatoes in a blender and mix well. If it doesn’t blend well put in a little bit of water until it starts mixing.
- Chop the onion finely and fry it in 1 tbsp of butter over medium heat for about 3-4 minutes (in a big pot).
- Put the blended tomatoes into the pot with the onion and let it cook slowly on low. Stir every once in a while.
- While the tomato sauce thickens, mash the potatoes and add the butter and the egg. Mix well before starting to add flour little by little. We used about 2 cups/5 dl, but you might need more or less depending on your potatoes. You’ve used enough flour when the dough stops being sticky. Remember: you have to get your hands in there!
- Roll thin «sausages» of dough and cut them into pieces of about 3-5 cm/1-2 inches.
- Make a «mark» in the gnocchi by pressing a fork softly into it before pulling it against you while you’re still pushing it down. You could also roll the gnocchi over the fork to make these fine lines on them. This isn’t a necessary step, but it looks nice 😉
- Put the gnocchi, about 10 at a time, in boiling water. First they will sink to the bottom and when they’re ready they’ll come up to the surface. Take them out with something with wholes in it (we used a spaghetti spoon) so you don’t take the water out as well. Put the gnocchi in a dish or a bowl. They won’t stick together, no worries! Continue cooking the gnocchi until they’re all done.
- When the gnocchi are done, your sauce has (probably) thickened and changed color. Put in about 10 basil leaves and let it simmer for 2-3 minutes.
- Put the tomato sauce over the gnocchi and serve with the last basil leaves and grated parmesan/cheese of your choice. Enjoy!
– Guro (and my personal slave, haha!)