I love potatoes and obviously I love gnocchi šĀ Gnocchi al pomodoro or gnocchi in tomatoes sauce is one of my favourite dishes.
From when we are in Singapore we have tried to make them at home but the result was not very great. The secret for the perfect gnocchi of course are the potatoes. If you don’t use the right potatoes, the gnocchi dough will be too moist and you need to add too much flour and the gnocchi will not be so soft anymore, will be sticky and chewy. The perfect gnocchi you even don’t feel the flour, only a soft cloud of potatoes that is melting in your mouth. The perfect potatoes for the gnocchi are the older ones, preferably white, as they have less water. The way to cook the potatoes is also important. It must be boiled or steamed with the skin on. If you peel and cut them and boil them, it will keep too much water. It is also important how much flour you use. For example for 1 kg of potatoes you may consider 200g of flour or even less. If the potatoes are good are rich in starch so doesn’t need too much flour.
Having said all this, we tried at home but unfortunately we couldn’t find the right potatoes so the gnocchi were too chewy for our taste.
However, thanks to the supermarkets, we can buy them already made, ready for the cooking and eating š
What we need to do is to heat extravirgin olive oil in a saucepan over medium heat and add finely chopped onion and garlic and cook until onion is translucent, a couple of minutes. Add tomatoes sauce, and some basil leaves if you like, salt and pepper. Reduce heat to medium-low and simmer for about 10 minutes. Remove from heat and cover to keep it warm.
Time for gnocchi. Bring a large pot of water to a boil and add 1 tablespoon of salt. Add the gnocchi, not too many, and when they rise to the top, only around 15 seconds if are fresh, take them out with a slotted spoon.
Add the tomatoes sauce, grated parmesan on top and enjoy them while they’re still hot.
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