Homemade Tomato Potato Gnocchi with Rich Flavor
Delicious Homemade Tomato Potato Gnocchi Recipe
Gnocchi, often likened to Korean ‘sujebi’ (hand-pulled dough soup), is a quintessential Italian dumpling dish made from shaped dough. While traditionally based on potato and flour, it offers endless variations by incorporating ingredients like spinach, zucchini, or ricotta cheese, and can be paired with a wide array of rich sauces. Once considered humble peasant food due to its simple ingredients, gnocchi has evolved into a dish that delights even gourmets with its refined textures and diverse flavor profiles. It can be enjoyed as a light meal, served alongside a main course, or added to soups and stews for a hearty touch. This recipe provides detailed instructions on how to create delicious tomato potato gnocchi using readily available ingredients at home.
Gnocchi Ingredients- 3 medium potatoes
- 1/2 cup all-purpose flour (or ’00’ flour)
- 1 egg yolk
Homemade Tomato Sauce- 400g cherry tomatoes
- 400g canned whole peeled tomatoes
- 1 medium onion
- 2 Tbsp oligodang (or honey)
- 1 Tbsp minced garlic
- Pinch of salt
- Pinch of black pepper
- Olive oil
- 400g cherry tomatoes
- 400g canned whole peeled tomatoes
- 1 medium onion
- 2 Tbsp oligodang (or honey)
- 1 Tbsp minced garlic
- Pinch of salt
- Pinch of black pepper
- Olive oil
Cooking Instructions
Step 1
Wash the cherry tomatoes thoroughly and score the stem end with a cross (‘X’) cut. This will make peeling easier.
Step 2
Blanch the scored cherry tomatoes in boiling water for about 15-30 seconds, just until the skins start to loosen. Be careful not to overcook them.
Step 3
Immediately transfer the blanched tomatoes to an ice bath to cool them down rapidly. Once cooled, drain them well in a colander. Thoroughly drying the tomatoes is crucial for the gnocchi dough texture.
Step 4
Gently press the cooled tomatoes to peel off their skins. The skins should slip off easily.
Step 5
Finely chop the peeled tomatoes. The finer they are chopped, the smoother the sauce will be.
Step 6
Peel and finely dice the onion. The onion will add sweetness and depth to the sauce.
Step 7
Heat a generous amount of olive oil in a pan over medium heat. Add the minced garlic and sauté until fragrant, being careful not to burn it. You should smell a lovely garlicky aroma.
Step 8
Once the garlic is fragrant, add the diced onion. Sauté until the onion becomes translucent, sweet-smelling, and lightly golden brown. This step caramelizes the onions, enhancing their natural sweetness.
Step 9
When the onions are well-sautéed, add the chopped cherry tomatoes. Cook until they soften and release their juices, stirring occasionally.
Step 10
Pour in the canned whole peeled tomatoes. Use a spatula or spoon to break them down as they cook, creating the base of your sauce.
Step 11
Bring the tomato sauce to a simmer, then stir in 2 tablespoons of oligodang (or honey). Let it gently bubble and reduce until it reaches your desired thickness. The sauce will develop a richer flavor as it thickens.
Step 12
Season the sauce with a pinch of salt and pepper to taste. Once seasoned, turn off the heat and let it cool slightly. You can cook it down further with the gnocchi later.
Step 13
Now, let’s make the gnocchi. Peel the medium potatoes and wash them thoroughly. Cut them into roughly 2-3 cm chunks. Cutting them into uniform sizes helps them cook evenly.
Step 14
Place the potato chunks in a pot, add enough water to cover them, and stir in about 1/2 teaspoon of salt. Bring to a boil over high heat and cook until the potatoes are tender enough to be easily pierced with a fork. This usually takes about 15-20 minutes.
Step 15
Carefully drain the hot cooked potatoes and rinse them quickly under cold running water. Drain them thoroughly in a colander. Removing all excess moisture is key to achieving the right gnocchi dough consistency.
Step 16
While still warm, transfer the drained potatoes to a bowl. Mash them completely using a fork or a potato masher until smooth, with no lumps. Mashing while warm makes it easier to achieve a smooth texture.
Step 17
Add 1/2 cup of flour and 1 egg yolk to the mashed potatoes. Gently mix with a spatula or your hands until just combined into a dough. Be careful not to overwork the dough, as this can make the gnocchi tough. If the dough is too sticky, add a little more flour; if it’s too dry, add a tiny bit of egg yolk or water to reach the right consistency.
Step 18
Lightly flour your work surface or a clean cutting board. Place the gnocchi dough on it and gently roll it out into a long, even log about 1.5 to 2 cm (about 3/4 inch) in diameter.
Step 19
Cut the dough log into bite-sized pieces, approximately 1.5 to 2 cm (about 3/4 inch) long. These are the basic shapes of your gnocchi.
Step 20
For each gnocchi piece, gently press the back of a fork onto it, rolling slightly to create ridges. These grooves help the sauce cling better to the gnocchi. Feel free to get creative with your shapes!
Step 21
Bring a large pot of generously salted water to a rolling boil. Carefully drop the shaped gnocchi into the boiling water.
Step 22
Cook the gnocchi until they float to the surface. This usually takes about 2-4 minutes, depending on their size. Stir them occasionally to prevent them from sticking together.
Step 23
Once the gnocchi float, they are cooked. Carefully remove them from the water and immediately plunge them into a bowl of cold water. This shocking step helps create a firmer, chewier texture and prevents sticking. Drain them thoroughly in a colander.
Step 24
Now, let’s add some texture and flavor by pan-frying the gnocchi. Heat a clean non-stick pan over medium heat with a little olive oil. Add the drained gnocchi and sauté until they are golden brown and slightly crispy on all sides.
Step 25
Finally, pour the prepared tomato sauce into the pan with the pan-fried gnocchi. Toss gently to coat the gnocchi evenly with the sauce. Once everything is well combined and heated through, serve immediately and enjoy your delicious homemade gnocchi!
