How long does it take to make Gnocchi in Tomato Sauce?
Cook in boiling salted water until the gnocchi float, transfer to hot tomato sauce in a wide skillet and stir about 2 minutes.
Step by Step
| # | What to do | How long |
|---|
| 1 | Boil the potatoes in their skins | — |
| 2 | Let cool a little, then add the flour, egg and salt and knead gently, just | — |
| 3 | Roll into ropes, cut into pillows of about 2 cm and press each one with the back of a fork | — |
| 4 | Cook in boiling salted water | — |
| 5 | In a bowl, mix the tomatoes, olive oil and garlic with the salt | — |
| 6 | Add and fry 3 minutes | — |
| 7 | Add and stir about a minute | — |
| 8 | Transfer the gnocchi straight into the sauce, stir gently and serve immediately | — |
How to Tell It's Done
- until completely tender, peel while hot and pass through a ricer into a smooth mash
- until the dough is no longer sticky
- until the gnocchi float, then 1 minute more, and lift out with a slotted spoon
- until the peppers soften
- until fragrant
Tips
- Knead little and use as little flour as possible: overkneaded dough makes tough, rubbery gnocchi.
- Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
- Gnocchi are delicate: toss them in the sauce gently and only for a minute or two, or they fall apart.
Common Mistakes
- The water should taste like a seasoned soup, not like sea water: a heaping teaspoon of salt per liter. Add the salt once the water is boiling.
- A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
More Ways
- For the gnocchi: 1 kg potatoes boiled in their skins and mashed smooth, with 1½ cups flour.
The full recipe: Gnocchi in Tomato Sauce →
Recipes with Gnocchi in Tomato Sauce
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