Nonna Zoe’s homemade gnocchi with tomato sauce
Ever since I was a little girl, I have made gnocchi with my Nonna Zoe. Gnocchi is a generational dish – one that has not only been passed down through family, but also through friends. What started as a mixture of potatoes and flour in my nonna’s kitchen has turned into hundreds of silly-shaped doughs boiling in the pot of our LA home. Despite not being able to speak any English, my grandparents have been able to connect with people through food. Every time they are in town, one of my 3rd grade friends will by swiping up on my Instagram story, saying “OMG gnocchi!!” This is a recipe that has been shared with everyone, from classmates to neighbors and family friends, and I will now share it with you. All you need are some flour, eggs, potatoes, and a little bit of love.
Ingredients for the gnocchi
-1 kg (2.2 lbs) starchy potatoes (yellow potatoes work best)
-300 g (2 ½ cups) all-purpose flour
-1 medium egg
-A pinch of salt
Ingredients for the tomato sauce
-500 ml (2 cups) tomato passata
-½ onion, finely chopped
-3 tbsp extra virgin olive oil
-A few leaves of fresh basil
- Salt (to taste)
How to make the gnocchi
Step 1: Cook the potatoes
1.) Boil the whole potatoes (with the skin on) in a large pot of salted water for about 20-30 minutes, until fork-tender.
2.) Drain and peel them while still warm
Step 2: Make the dough
1.) Mash the potatoes with a potato ricer or a fork directly onto a floured surface. Let them cool slightly.
2.) Add the flour, one egg, and a pinch of salt.
3.) Gently mix everything together until you get a soft, smooth dough. (Make sure you don’t overwork the dough - the less you knead, the lighter the gnocchi will be!)
Step 3: Shape the gnocchi
1.) Divide the dough into small portions and roll each one into a long rope, about 2 cm (¾ inch) thick.
2.) Cut into bite-sized pieces and roll them over a fork (or a gnocchi board).
Step 4: Cook the gnocchi
1.) Bring a large pot of salted water to a boil.
2.) Drop the gnocchi and wait 2-3 minutes (once they float, they’re ready!)
3.) Remove them with a slotted spoon and set aside.
How to make the tomato sauce
1.) Heat the olive oil in a pan over medium heat and sauté the chopped onion and whole garlic clove until golden and fragrant.
2.) Add the tomato passata and a pinch of salt. Let it simmer for 20 minutes on low heat. (Tip: add a pinch of sugar as well)
3.) Just before serving, stir in some fresh basil for extra flavor
Bringing it all together
Toss the gnocchi into the warm tomato sauce and mix gently. Once mixed, plate with a leaf of basil and some grated Parmigiano Reggiano. Buon appetito! 🇮🇹✨