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gnocchi with creamy tomato sauce

(1 rating)
Recipe by
Carolyn Haas
Whitewater, WI

I was curious about making my own gnocchi with a little added nutmeg for flavor. I used red potatoes though most gnocchi are traditionally made with mealy potatoes, like russets. The sauce uses ingredients from most kitchen pantries with the addition of heavy cream. Since this was for a contest and cheese was not an approved ingredient, I garnished the dish with breadcrumbs sautéed in butter.

(1 rating)
yield 2 -4
prep time 20 Min
cook time 30 Min
method Stove Top

Ingredients For gnocchi with creamy tomato sauce

  • 2 md
    potatoes, russets preferred
  • 2 c
  • 1
  • 1 dash
  • 3 Tbsp
    butter, divided
  • 1/2 md
    onion, chopped
  • 2 clove
  • 16 oz
    tomato sauce
  • 1/2 tsp
  • 3/4 c
    heavy cream
  • 1/4 c
    panko bread crumbs (plain or italian)
  • salt and pepper, to taste
  • parsley springs, to garnish

How To Make gnocchi with creamy tomato sauce

  • 1
    Bring a large pot of salted water to a boil. Peel potatoes, cut in quarters and add to pot. Cook until tender but still firm, about 15 minutes. Drain, cool and mash.
  • 2
    Combine 1 cup mashed potato, flour and egg in a large bowl. (Save rest of mashed potato for something else!) Knead until dough forms a ball. Wrap in plastic wrap and let rest for 15 minutes, or so.
  • 3
    While gnocchi dough rests, melt 2 tablespoons butter in skillet and cook onion over medium-high heat until starting to soften . Add minced garlic, stir together with onion, then lower heat to medium until both onion and garlic are quite soft. Add tomato sauce, bring to boil, then lower heat. Measure cream into glass measuring cup and let sit on stove to get slightly warm. Watch sauce and stir occasionally so it reduces while attending to making the gnocchi.
  • 4
    Divide ball of dough into quarters. Shape each quarter of the dough into a long "snake". On a floured surface, cut snake into half-inch pieces. Roll each piece against the tines of a fork and toss in a bit of flour before putting into a bowl. Continue with remaining dough.
  • 5
    Bring a large pot of lightly salted water to a gentle boil.
  • 6
    Gradually add slightly warmed cream to tomato sauce, stirring constantly. Taste and add sugar, salt and pepper to taste.
  • 7
    Melt remaining butter in small pot and let it start to brown. Add bread crumbs and stir to mix. Remove from heat when crumbs start to turn golden. Set aside.
  • 8
    Turn up heat in pot to rolling boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain. Place in serving dish and add creamy tomato sauce on top. Garnish with breadcrumbs and parsley.

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