Gnocchi in Fresh Tomato Sauce with homemade gnocchi – Pareve version

👨‍🍳 Method

For the Gnocchi

1. 1
   Boil the potatoes in their skins until completely tender, peel while hot and pass through a ricer into a smooth mash.

   StovePotMasher
2. 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. 3
   Roll into ropes, cut into pillows of about 2 cm and press each one with the back of a fork.

   Knife
4. 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. 5
   Cook the gnocchi in boiling salted water, until they float.

   StovePot

For the Tomato sauce

1. 6
   In a bowl, mix the halved cherry tomatoes, olive oil, garlic and black pepper with the salt.

   StoveFrying pan
2. 7
   Add and fry 3 minutes, until the peppers soften.

   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.
3. 8
   Add the halved cherry tomatoes and black pepper with the salt and cook 15 minutes over medium heat, stirring occasionally, until the tomatoes soften, burst and release their juices.

   Stove

To assemble

1. 9
   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.