Gnocchi al Pomodoro
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Servings
4
Enter the potato: the humble prodigy from Peru, brought to Europe by the Spanish but largely overlooked by Italian farmers for centuries. It wasn’t until the 18th century that the potato was first kneaded into gnocchi, with the earliest cookbook to feature it being Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well in 1829. Fast forward to 1929, and Ada Boni introduced three distinct styles of gnocchi in her book Il talismano della felicità: Genovese, Piedmontese, and Roman.
Personally, I prefer my gnocchi a bit sturdier rather than those ethereal, cloud-like pillows. The key is choosing a potato that’s slightly older, with compact flesh and a borderline waxy texture—just the right balance for that perfect bite.
Ingredients
For the Gnocchi:
- 2 Russet or King Edward potatoes (~320 g each)
- 75-100 g flour
- 2 egg yolks
- Salt, to taste
- Fresh nutmeg, a small grating
- Vegetable oil, for frying
For the Sauce:
- 200 g crushed tomatoes
- 2 garlic cloves, grated
- Chili flakes (optional)
- Champagne vinegar, to taste
- Sugar, to taste
- Salt & freshly ground black pepper, to taste
- Small handful of basil leaves, torn
To Serve:
- Extra virgin olive oil (EVOO)
- Parmesan, grated
Directions
Bake the potatoes:
Preheat the oven to 180°C (350°F). Prick the potatoes with a fork and sprinkle sea salt on a baking tray. Place the potatoes on top of the salt and bake for 1 hour or until completely soft.
Prepare the dough:
Peel the baked potatoes and push them through a ricer or sieve. Spread the mashed potatoes evenly on a clean work surface. Add the egg yolks, 1/2 of the flour, salt, and a tiny grating of nutmeg. Use a bench scraper to mix the ingredients together, gently forming a ball. Work for 2-3 minutes, adding more flour as necessary. Do not knead the dough.
Shape the gnocchi:
When the dough holds the imprint of your finger and feels soft to the touch, roll it into a rope. Cut the rope into small pieces, then roll each piece into a ball. Roll each ball on a gnocchi paddle (or a fork) to shape it.
Cook the gnocchi:
Bring a pot of salted water to a boil. Add the gnocchi and cook until they float to the surface. Skim them out of the water and place them in an ice bath for 30 seconds. Remove them from the ice bath and pat dry.
Caramelize the gnocchi:
Place a large stainless steel skillet over medium-high heat and add just enough vegetable oil to coat the surface. When you see the first wisps of smoke, add the gnocchi and gently shake the pan. Let the gnocchi caramelize for a couple of minutes. Remove the pan from the heat and wait for 30 seconds. Then, add the grated garlic and cook for another 30 seconds.
Make the sauce:
Add the crushed tomatoes to the skillet with the gnocchi. Season with salt, black pepper, sugar, and a dash of champagne vinegar. Taste and adjust the seasoning as needed. Let the sauce cook for a few more minutes to combine the flavors.
Serve:
Serve the gnocchi on warm plates, drizzling with EVOO and garnishing with torn basil leaves and grated Parmesan. Enjoy!