Boil the potatoes in their skins until completely tender, peel while hot and pass through a ricer into a smooth mash.
StovePotMasher
2
Let cool a little, then add the flour, egg and salt and knead gently, just until the dough is no longer sticky.
💡Knead little and use as little flour as possible: overkneaded dough makes tough, rubbery gnocchi.
3
Roll into ropes, cut into pillows of about 2 cm and press each one with the back of a fork.
Knife
4
Cook in boiling salted water until the gnocchi float, then 1 minute more, and lift out with a slotted spoon.
StovePotSlotted spoon
💡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.
5
Cook the gnocchi in boiling salted water, until they float.
StovePot
For the Tomato sauce
6
Heat the olive oil in a wide pan over medium heat.
StoveFrying pan
7
Add the onion and fry 5–8 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.
Stove
💡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.
8
Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.
Stove
💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.
9
Add and stir about a minute, until fragrant.
Stove
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
To assemble
10
Transfer the gnocchi straight into the sauce, add the basil, stir gently and serve immediately with the Parmesan grated on top.
💡Gnocchi are delicate: toss them in the sauce gently and only for a minute or two, or they fall apart.
370calories
12 gprotein
49 gcarbs
15 gfat
● protein 12%● carbs 52%● fat 36%
Per serving, servings (calculated for this version)
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Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
By the steps, as the recipe is built now: another version or addition can change the list.
