Turkuaz Kitchen Gnocchi with Spicy Tomato Sauce is made with potatoes, egg yolks, flour, dry basil, onion, serrano or jalapeno pepper, garlic, cherry tomatoes, and tomato sauce. This delicious gnocchi recipe creates a hearty dinner that takes about 1 hour and 30 minutes to prepare and can serve up to 4 people.
Turkuaz Kitchen Tomato Sauce Gnocchi Ingredients
For The Gnocchi:
- 4 Medium Potatoes
- 2 Egg Yolks
- Salt, Black Pepper
- 1 Tsp Dry Basil
- 1 1/4 Cup Flour
For The Tomato Sauce:
- 4 Tbsp Olive Oil
- 1 Medium Onion
- 1 Serrano Or Jalapeno
- 1 Clove Garlic
- 1 Lb Cherry Tomatoes
- 1/2 Cup Tomato Sauce
- Salt And Pepper
For The Topping:
- Parmesan Cheese
- Fresh Herbs
- Burrata Cheese
How To Make Turkuaz Kitchen Tomato Sauce Gnocchi
- Boil or bake the potatoes: In a large pot, boil potatoes until tender or bake them in the oven preheated to 400°F. If baking, place the potatoes on the middle rack of the oven and bake until fork-tender for 40-45 minutes.
- Prepare the potatoes: Let the potatoes cool until enough to handle. Remove the skins and press the potatoes through a potato ricer onto a work surface. Let it cool for 10-12 minutes.
- Make the dough: Add the egg yolks, salt, dry basil, and pepper to the potatoes. Add the flour and then using a bench scraper (or your hand) fold and press it as in the IG reel until the dough comes together; avoid kneading. If the dough is sticky, you can add more flour.
- Shape the gnocchi: On a lightly floured surface, divide the dough into 4-6 equal pieces roll the pieces into a 1/2 inch-thick rope, and cut it into 3/4 inch long pieces. Then using a fork or a gnocchi board (mucca rigagnocchi), slide each piece as in the IG reel. Sprinkle them with a little bit of flour to avoid sticking.
- Make the sauce: Meanwhile, in a medium saucepan, heat the oil over medium heat. Add the chopped onion, garlic, and pepper; cook by stirring until the vegetables are softened. Add the tomatoes and tomato sauce and cook by stirring occasionally until the tomatoes start to soften and burst for around 10-12 minutes. Add some fresh basil leaves, season with salt and pepper, and stir. Set aside.
- Cook the gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook until the pieces float to the surface, then simmer for 1-2 more minutes. Transfer the cooked gnocchi to the saucepan. Add 1/2 cup of the gnocchi cooking water, and stir.
- Serve: Transfer to a bowl or plate. Top with parmesan, burrata cheese, and fresh herbs. Serve immediately.
Recipe Tips
- Choose the right potatoes: Use starchy potatoes like Russet for the best texture.
- Avoid over-kneading: Overworking the dough can make the gnocchi tough instead of light and fluffy.
- Shape carefully: Use a fork or gnocchi board to create ridges that help the sauce cling to the gnocchi.
- Salt the water: Ensure the boiling water for gnocchi is well-salted to enhance flavor.
- Cook sauce slowly: Let the sauce ingredients simmer slowly to develop a rich, deep flavor.
What To Serve With Tomato Sauce Gnocchi
This creamy gnocchi pairs well with garlic bread, a green salad, roasted vegetables, or steamed broccoli. It also can be served alongside a light soup, sautéed spinach, grilled chicken, or roasted asparagus for a full and tasty dinner.
How To Store Leftovers
- Refrigerate: First, let the leftover gnocchi with spicy tomato sauce cool until it reaches room temperature. Then, store it in an airtight container in the refrigerator for up to 3 days.
- Freeze: First, let the leftover gnocchi with spicy tomato sauce cool until it reaches room temperature. Transfer to a freezer-safe container and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
How To Reheat Leftovers
- In The Oven: Preheat the oven to 350°F (175°C). Place the gnocchi in an oven-safe dish, cover with foil, and bake for 15-20 minutes until heated through.
- In The Microwave: Place the gnocchi in a microwave-safe dish, cover, and heat on medium power for 2-3 minutes, stirring halfway through.
- On The Stove: Heat a skillet over medium heat, add a little olive oil, and sauté the gnocchi for 5-7 minutes, stirring occasionally until heated through.
Tomato Sauce Gnocchi Nutrition Facts
Serving Size: 1 of 4 servings
- Calories: 380
- Total Fat: 15g
- Saturated Fat: 4g
- Cholesterol: 80mg
- Sodium: 600mg
- Potassium: 900mg
- Total Carbohydrate: 50g
- Dietary Fiber: 6g
- Sugars: 8g
- Protein: 10g
Try More Turkuaz Kitchen Recipes:
- Turkuaz Kitchen Brown Butter Gnocchi
- Turkuaz Kitchen Three-Cheese Ravioli
- Turkuaz Kitchen Shakshuka
- Turkuaz Kitchen Quesabirria Tacos
Turkuaz Kitchen Gnocchi with Spicy Tomato Sauce
Description
Turkuaz Kitchen Gnocchi with Spicy Tomato Sauce is made with potatoes, egg yolks, flour, dry basil, onion, serrano or jalapeno pepper, garlic, cherry tomatoes, and tomato sauce. This delicious gnocchi recipe creates a hearty dinner that takes about 1 hour and 30 minutes to prepare and can serve up to 4 people.
Ingredients
For The Gnocchi:
For The Tomato Sauce:
For The Topping:
Instructions
- Boil or bake the potatoes: In a large pot, boil potatoes until tender or bake them in the oven preheated to 400°F. If baking, place the potatoes on the middle rack of the oven and bake until fork-tender for 40-45 minutes.
- Prepare the potatoes: Let the potatoes cool until enough to handle. Remove the skins and press the potatoes through a potato ricer onto a work surface. Let it cool for 10-12 minutes.
- Make the dough: Add the egg yolks, salt, dry basil, and pepper to the potatoes. Add the flour and then using a bench scraper (or your hand) fold and press it as in the IG reel until the dough comes together; avoid kneading. If the dough is sticky, you can add more flour.
- Shape the gnocchi: On a lightly floured surface, divide the dough into 4-6 equal pieces roll the pieces into a 1/2 inch-thick rope, and cut it into 3/4 inch long pieces. Then using a fork or a gnocchi board (mucca rigagnocchi), slide each piece as in the IG reel. Sprinkle them with a little bit of flour to avoid sticking.
- Make the sauce: Meanwhile, in a medium saucepan, heat the oil over medium heat. Add the chopped onion, garlic, and pepper; cook by stirring until the vegetables are softened. Add the tomatoes and tomato sauce and cook by stirring occasionally until the tomatoes start to soften and burst for around 10-12 minutes. Add some fresh basil leaves, season with salt and pepper, and stir. Set aside.
- Cook the gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook until the pieces float to the surface, then simmer for 1-2 more minutes. Transfer the cooked gnocchi to the saucepan. Add 1/2 cup of the gnocchi cooking water, and stir.
- Serve: Transfer to a bowl or plate. Top with parmesan, burrata cheese, and fresh herbs. Serve immediately.
Video
Notes
- Choose the right potatoes: Use starchy potatoes like Russet for the best texture.
- Avoid over-kneading: Overworking the dough can make the gnocchi tough instead of light and fluffy.
- Shape carefully: Use a fork or gnocchi board to create ridges that help the sauce cling to the gnocchi.
- Salt the water: Ensure the boiling water for gnocchi is well-salted to enhance flavor.
- Cook sauce slowly: Let the sauce ingredients simmer slowly to develop a rich, deep flavor.
Turkuaz Kitchen Gnocchi with Spicy Tomato Sauce