GNOCCHI IN POMODORO SAUCE

Hi all🙋🏻,

201711

One pot meal.. Really it is😋😋… Soft, pillowy, cute, little dumplings wrapped up with sauce of your choice or gently sizzled with lemon garlic butter. However you eat, yummy in anyways 😋.

Originated in Italy but famous all over. Made this for today’s dinner.

This recipe can be served 2 hungriest people😂.

RECIPE:

INGREDIENTS:

FOR GNOCCHI:

250-300 gms boiled, mashed and creamed potatoes 

3/4 th cup APF or maida + 2 tbsp for dusting

1 tsp semolina for dusting tray

Salt

Water to boil

FOR GNOCCHI IN POMODORO SAUCE:

2 tbsp olive oil

1 stem each of cilantro, Italian basil, thyme and oregano… If you don’t have all these, just take 1 tsp of mixed Italian dried herbs.

1 small roughly diced onion

5-6 cloves of garlic

100 gms cherry tomatoes or 3 large tomatoes sliced roughly

1/2 tsp black pepper coarsely grinded

1 tsp red chilli flakes 

1/2 tsp sugar

1/3 cup fresh cream.. Have used homemade

Gnocchi made from above ingredients

1 tbsp olive oil 

1/3 cup grated parmesan

1/2 cup grated mozarella

Salt

METHOD:

FOR GNOCCHI:

Add salt and APF in mashed potatoes and knead into a soft and pliable dough.

Keep a tray ready dusted with semolina.

Divide the dough into 4 portions vertically.

Roll and cut into cubes. Repeat the same for all portions.

Now take a fork and press each cube and transfer into semolina dusted tray.

Keep it aside.

Will boil them when we’ll be on the halfway of cooking. This will give your gnocchi a very pillowy and gooey texture rather than chewy and leathery if we drain and let it cool after boiling.

Same thing with pasta. Always try to add into sauce direct from the boiling utensil. It will be soft even after cooling.

FOR GNOCCHI IN POMODORO SAUCE:

Add oil in a non stick deep vessel. Add all the stems. Let it sizzle for 4-5 minutes until crispy. If using dried herbs, don’t add now. After the stems get semi-browned, take them out and discard.

At this point take sufficient water in a deep vessel and let it boil. Add gnocchi. Boil for 2-3 minutes. As soon as it starts floating on top, just strain and transfer to the sauce when mentioned in the recipe below.

Now add onions and garlic. Add 2 pinches salt and cook on lowest flame until soft and pink.

Add cherry tomatoes and mash them in pan only. Again add salt and cook on lowest flame with lid on until oil releases. 

Add fresh cream and swith off the flame. Mix well. Add gnocchi. Mix all well.

Preheat oven at 220° c.

Now spread both the cheese on top and place the pan on the middle rack of your oven. Bake for 5-7 minutes until cheese melted and crispier on top. This you can do on your gas stove too. Just add cheese and oil on top of it and cover the pan with lid. Oil helps in giving the crispier top above. Cook at the lowest flame for 6-7 minutes or until cheese melted and crispier above.

Serve immediately. Heaven.. Really believe me.. First word came out from my mind because gnocchi was in my mouth😂😂.

KEEP COOKING 👍🏻