Gnocchi with tomato sauce

Gnocchi with tomato sauce is a simple and delicious Italian dish. Here is the recipe:

Ingredients

• 1 kg of yellow-fleshed potatoes
• 250-300 g of type 00 flour (the amount may vary depending on the potatoes’ absorption)
• 1 egg (optional)
• Salt to taste

For the tomato sauce:

• 500 g of tomato passata or peeled tomatoes
• 2 cloves of garlic
• Extra virgin olive oil
• Salt to taste
• Fresh basil
• Grated Parmesan or Pecorino Romano cheese to serve

Preparation

1. Start by cooking the potatoes: wash them and place them in a pot with plenty of cold salted water. Bring to a boil and cook until the potatoes can be easily pierced with a fork.
2. Drain the potatoes and peel them while they are still hot. Mash them with a potato masher, collecting the puree on a pastry board.
3. Allow to cool slightly and add the egg, salt, and begin to incorporate the flour, kneading until you have a smooth and non-sticky mixture. The exact amount of flour depends on the moisture of the potatoes, so add it a little at a time.
4. Divide the dough into pieces and form long cylinders, then cut them into small pieces to create the gnocchi. You can use a fork or a special gnocchi tool to add ridges, if you prefer.
5. Prepare the sauce by sautéing the garlic cloves in extra virgin olive oil. When the garlic is golden, remove it and add the tomato passata. Salt and let it cook over medium heat for about 20 minutes until the sauce has slightly thickened.
6. In the meantime, bring a pot of salted water to a boil. Cook the gnocchi in boiling water; they are ready when they float to the surface.
7. Drain the gnocchi with a slotted spoon, transfer them into the tomato sauce, and mix gently to flavor them.
8. Serve hot with fresh basil leaves and a generous dusting of Parmesan or Pecorino Romano.

If you want an extra touch, you can add a pinch of chili pepper to your sauce to give the dish character or some Taggiasca olives for a touch of savoriness. Enjoy your meal!