July 28,
2009

Italian
cuisine

Gnocchi with tomato sauce

300g potatoes
120g strong flour
12g egg yolk
30g parmigiano reggiano, shredded
salt and pepper
250cc tomato sauce; see this

1. Put the unpeeled potatoes in a pot. Fill the pot with enough water
to cover the potatoes and bring to a simmer.
2.Reduce to medium heat, and simmer the potatoes until tender.
3. Drain the potatoes and peel them. Let them cool on a wooden
chopping board.
4. Mash the potatoes and add the flour, knead gently until the flour
is fully incorporated.

5. Divide the dough into 4 balls and roll the each dough into a long
rope, moving the palms of your hands back and forth.
Put the dough in the fridge for 1 hour.
6. Cut the ropes into small square gnocchi.
7. Bring a pot of well salted water to a boil. Add the gnocchi into
the boiling water. Give gentle stir and wait until the gnocchi float
to the surface of the water, and then cook them for 1 minutes.
Carefully drain the gnocchi in a colander and transfer them to the
sauce and gently toss to coat.