Gnocchi is an Italian word whose beauty hides potato lazy dumplings. The Italians themselves classify this dish as a type of pasta, and sauce is always served with it in company. Today we will also have sauce, and we will make the gnocchi themselves lean, i.e. no eggs. In a quick version, this dish can be used as a side dish for the main dish. Another undeniable advantage of gnocchi is the possibility of freezing, as is the case with dumplings or dumplings.
Author of the publication
Lives in Sterlitamak. After getting married, I discovered the wonderful world of “need_to_cook something.” Time passed, we got bored with traditional dishes, and the search for new tastes began. “When I saw how you can photograph food, I wanted to learn the art of stimulating an appetite from a distance. So my rich collection of hobbies was recently replenished with another item - food photography. I dream of 48 hours in a day to implement all my ideas!)"
- Recipe author: Olga Kolesnikova
- After cooking you will receive 4
- Cooking time: 2 hours
Ingredients
- 300 g potatoes
- 150 gr wheat flour
- 1/2 tsp. salt
- 3 cloves garlic
- 1 kg tomatoes
- 15 ml vegetable oil
- 1/2 tsp. salt
- ground black pepper
- parsley
Cooking method
Turn on the oven and preheat to 200 degrees. Wash the potatoes and dry them. Bake in its jacket for about an hour. Check readiness with a knife - it should easily pierce the potatoes.
Remove the potatoes and peel them while still hot. Mash the peeled potatoes into a puree. IN mashed potatoes add flour and salt. Knead the dough thoroughly.
Divide the dough into 6 parts. Roll out each sausage into a small thickness and cut into pieces 1 cm wide. If necessary, add a little flour when rolling.
To increase the ability to absorb the sauce, lightly flatten the gnocchi with a fork. Place the finished gnocchi on a board dusted with flour. Some can be frozen.
Prepare the sauce: peel the garlic and chop finely.
Wash the tomatoes and cut into cubes. Heat a saucepan over medium heat. Pour vegetable oil and fry the garlic in it for one minute. Add chopped tomatoes, stir. When the sauce boils, reduce heat to low, add salt and pepper. Cook for 30 minutes or more, depending on the thickness desired. Stir occasionally.
To boil water. Place the gnocchi in boiling water for 2 minutes. Then remove them from the water with a slotted spoon and transfer them to a saucepan with hot tomato sauce. Warm up for another 2 minutes.
Potato gnocchi ready! Place them on a plate. If desired, garnish with chopped herbs. Bon appetit!
This dish is an elegant solution for an Italian-style dinner. Potato dumplings turn out incredibly soft and airy. You can serve them with absolutely any sauce, but tomato is a safe bet.
Italian potato gnocchi
We have prepared to help you step by step recipe with photo. Cook with pleasure!
Make the dumplings:
Place 1kg potatoes with skins in a large saucepan and fill with cold salted water. Bring to a boil, cook over moderate heat for about 30-35 minutes until tender (depending on the size of the potatoes).
Drain the water and cool the potatoes slightly. Peel and place in a large bowl. Mash until pureed. Add 1 egg, pepper to taste and mix everything together.
Transfer the mashed potatoes to a clean surface, add flour and knead. You will need about 190-250 g of flour. Adjust the consistency until a smooth and soft dough forms.
Cut the dough into 4 equal parts.
Roll each into a long “sausage”, cut into small squares, dust with flour. At this point the dumplings are ready to cook. You can leave them in this shape or create a striped pattern using a fork.
Make the sauce:
In a large frying pan, heat 2-3 tablespoons olive oil, add 1 chopped onion and fry for 4-5 minutes until translucent. Add 2-3 cloves of chopped garlic here and fry for another 2 minutes.
Pour in 800 g of tomato sauce, add chopped basil and dried oregano to taste. Simmer over low heat for 5-10 minutes.
Boil the dumplings in batches in sufficient salted water. The dumplings are ready when they float to the top.
Drain the water and add to the prepared sauce, add a little water from the dumplings and simmer everything together for another 1 minute, stirring occasionally. Serve hot, topped with grated Parmesan.
As you can see, preparing Italian potato gnocchi dumplings with tomato sauce is not at all difficult!
In October, the assortment of the dessert ricotta line will be expanded amazingly bright taste one of my favorite exotic berries is kiwi. The taste of kiwi in combination with the most delicate ricotta will give the consumer exquisite pleasure.
Dessert ricotta can be used not only as tasty treat for children and adults, but also as a nutritious addition to breakfast or a healthy snack. The product is rich in vitamins, protein, easily digestible and very nutritious. Thanks to the convenient small-format packaging, it can also be used for consumption outside the home.
In the assortment of the Turov Dairy Plant, a fundamentally new product appeared: New Product – cream cheese Cremolle Bonfesto.
Cremolle belongs to the category of soft aerated cheeses. The raw material processing process is organized in such a way that all of it beneficial features are preserved as much as possible. Using exclusively natural ingredients of the highest quality and gentle whipping, you get a delicate cream cheese that is light and airy.
Cremolle can be used as an independent dish for a tasty and healthy snack, as well as for preparing various snacks. This creamy curd cheese goes well with spicy herbs, juicy vegetables and fruits, aromatic meat and fish. Ideal for breakfasts and picnics, office lunches and family dinners.
– The launch of the second production line, which took place in January of this year, allowed us to begin mastering the production of fundamentally new types of products, including aerated cheeses. In the course of systematic research of consumer preferences conducted over the past two years, we have identified a kind of market trend - a dynamic increase in the consumption of fresh soft cheeses. According to our own assessments, our activities to promote this category also played a significant role in its formation in Belarus,” comments Natalya Chernik, Deputy Director for Development and Marketing of Turov Dairy Plant OJSC. – We are convinced that today our compatriots and consumers in our other major export markets are expanding their consumption of soft goods. cream cheeses with a delicate texture, using them in combination with vegetables, fruits, herbs, meat or seafood. Well understanding the taste preferences of consumers, we have developed a fundamentally new product - aerated creamy curd cheese Cremolle Bonfesto. Unlike other products in our assortment, Cremolle is not a borrowed name for a type of cheese of the Italian category, but a specially developed fantasy name, the semantic features of which reflect the properties of the product itself - tenderness and lightness. We are confident that our consumers will like the new product and will appreciate it.
Mass fraction of fat in dry matter: 65%
Number of pieces per package: 8
Shelf life: 60 days
The beginning of the spring season is marked by another product novelty in the company’s portfolio - a new convenient 75 gram format has appeared in the Provoletta smoked cheese line.
Provoletta Mini Bonfesto is a fragrant, semi-hard, naturally smoked cheese, presented in the form of small balls. The miniature format of cheese balls, light weight and convenient packaging make the product ready for consumption, including outside the home.
Provoletta Mini Bonfesto goes well with the classic attributes of a picnic - pita bread, herbs, fresh and grilled vegetables and aromatic shish kebab. Provoletta can be served as an independent snack with beer or wine, or used to prepare canapés and simple snacks.
Gnocchi, like many other masterpieces of Italian cooking, was the invention of poor peasants. Gnocchi is somewhat similar in shape to dumplings, but only slightly smaller in size and is made mainly from mashed potatoes or unsweetened cottage cheese. In Italy, gnocchi is a very popular dish, like pasta, and fluffy potato gnocchi is served mainly with tomato sauce and Parmesan cheese.
Ingredients for gnocchi with tomato sauce.
For the gnocchi:
Potatoes – 1 kg
Flour – 250 g
Olive oil – 1 tsp.
Basil – 6-7 sprigs
Salt – 0.5 tbsp.
Water – 2 l.
For the sauce:
Tomatoes – 1 kg
Garlic – 4-5 cloves
Yalta onion (red) – 100 g
Olive oil – 100 ml
Salt - to taste.
To submit:
Parmesan cheese – 100 g
How to cook gnocchi with tomato sauce.
1. For cooking Italian dish Gnocchi: First of all, wash the potatoes thoroughly in warm water and boil them in their skins until fully cooked.
2. Cool the potatoes a little so that they are warm but do not burn your hands. Remove the skin from it.
3. Take a deep bowl and grate the potatoes into it on a fine grater.
4. Wheat flour premium sift and add 200 g to grated potatoes, knead everything well.
5. Take purified water into a saucepan, put on fire and cover with a lid, bring to a boil, add salt and olive oil.
6. Dust the work surface with the remaining flour. Roll out the dough into a thin sausage shape and cut into pieces approximately 1-1.5 cm in size.
7. Carefully place the formed gnocchi into boiling water and cook for 3-5 minutes.
8. Now let's start preparing the tomato sauce. Fill a saucepan with water and place it on the stove, we need boiling water.
9. Rinse the tomatoes, where the stalk was, make a cross-shaped cut with a sharp knife.
10. Place the tomatoes in boiling water and cover with a lid, let them blanch for 2 minutes, then it will be much easier to remove the skin.
11. Remove the blanched tomatoes from the hot water with a slotted spoon and place them in cold water for 1 minute.
12. Remove the skin from the cooled tomatoes.
13. Grate the peeled tomatoes on a fine grater or use a blender (it will be much faster with a blender and the sauce will have a uniform consistency).
14. Peel the onions and garlic. Chop the onion into small cubes, and the garlic can be passed through a garlic press.
15. Place the frying pan on high heat, add olive oil and first fry the onion until transparent, then add the garlic and fry together for another 1 minute (watch the garlic, it should not burn).
16. Pour over the fried onions and garlic tomato puree, simmer the sauce over low heat for 40 minutes. 5 minutes before cooking, season the tomato sauce with salt and freshly ground black pepper.
17. Grate Parmesan cheese (if you don’t have one, you can safely replace it with Poshekhon cheese) on a fine grater.
17. Place hot gnocchi on serving plates and generously sprinkle grated cheese on top. Pour tomato sauce into a gravy boat and serve along with hot gnocchi.
What is not prepared from the most popular root vegetable - potatoes! It is fried, boiled, baked, and the Italians also invented gnocchi. But we are not Italians, and although gnocchi is very tasty, our favorite side dish will always be mashed potatoes. Try to cook something unusual, but very tasty.
Cooking instructions
30 minutes + 5 minutes Print
1. Potatoes for gnocchi can be boiled, but I like to bake them. This helps get rid of excess moisture and the taste is richer. Without peeling, wash and dry each potato. Bake in an oven preheated to 200 degrees for 30–40 minutes, depending on the size of the potatoes. Then remove from the oven and cool. Peel the potatoes and chop them. You can use a masher to make puree, but before that, grate it on a coarse grater.
2. Combine potatoes with a generous pinch of salt and eggs in a large bowl or saucepan. Next, stir in the flour. Once the mixture is more or less combined, turn it out onto a floured work surface. Knead the dough for 5-7 minutes until it becomes smooth and elastic. Tearing off a little at a time, roll the dough into sausages and cut them into dumplings of the size closest to your heart. If desired, you can lightly press each dumpling with the back of a fork to create a ridged surface. Not only does it look nice, but it also “holds” the sauce well.
Crib How to check egg quality
3. Boil water in a large saucepan and add salt. Boil the gnocchi until they float. Then dry on a napkin. At this stage, they can be frozen and then simply reheated in boiling water. In this case, after cooking, cool the gnocchi in cold water, then dry. If you are making gnocchi now, melt some butter over medium heat in a frying pan. Using a slotted spoon, transfer the gnocchi from the boiling water to the sizzling oil.
4. Cook for 1-2 minutes, then add finely chopped onion and garlic. After another 3-4 minutes, add randomly chopped tomato. Season with salt and pepper, cook for another 3 minutes and serve, adding herbs if desired. I encourage you to try gnocchi, it's interesting, fun and delicious. They will go great with meat sauce, or creamy with mushrooms. Let the pasta sit on the shelf for now. Replace them in your mind with gnocchi. You will be surprised how brightly each dish will sparkle with new colors.
