Gnocchi al Pomodoro

🛒 Ingredients

• Potatoes (cooked, peeled) 250 g · 215 kcal
• Wheat Flour (all-purpose) 70 g · 250 kcal
• Egg (large) 25 g · 38 kcal
• Canned Crushed Tomatoes 200 g · 40 kcal
• Garlic 5 g · 7 kcal
• Olive Oil 15 g · 130 kcal
• Fresh Basil 5 g · 1 kcal
• Parmesan Cheese (grated) 10 g · 40 kcal

👨‍🍳 Instructions

1. Boil potatoes until very tender. Peel while warm and pass through a potato ricer or mash thoroughly. Let cool slightly to evaporate moisture.
2. On a clean surface, combine the mashed potatoes with flour and a beaten egg. Knead gently until a soft, cohesive dough forms, being careful not to overwork it.
3. Roll small portions of dough into long ropes (about 1.5 cm thick). Cut into 2 cm pieces and, if desired, roll each piece over a fork to create ridges.
4. In a pan, heat olive oil over medium heat and sauté minced garlic until fragrant. Add crushed tomatoes, fresh basil leaves, and simmer for 15-20 minutes until the sauce thickens slightly.
5. Bring a large pot of salted water to a boil. Drop the gnocchi in batches; they are cooked when they float to the surface (about 2-3 minutes). Drain and add directly to the tomato sauce. Toss gently to coat, then serve immediately, garnished with fresh basil and grated Parmesan cheese.