How to cook Potato Gnocchi in Tomato Sauce

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free option with a cheesy flavor.

Bake potatoes in a 350°F oven until tender.

When cool enough to handle, scoop out the insides and put through a ricer to eliminate any lumps.

In a small bowl, combine the egg, salt, and nutmeg.

On a lightly floured work surface, mound the potatoes and make a well in the center.

Pour in the egg mixture, then using fingers or a fork, begin to mix the eggs into the potatoes, working from the outside and not breaking the moat.

When eggs are about halfway combined, sprinkle a bit of flour and cheese over the potatoes, continuing to lightly knead and bring the mixture together, adding more flour as needed to make a pliable dough.

Once the dough is no longer sticky, it is done. Do not overwork the dough to avoid a dense texture.

Dust the board with flour and roll one fourth of the dough into a long rope about one inch thick.

Cut into thumb-sized sections and set aside, tossing with a bit of flour to avoid sticking together.

Repeat with the other pieces of dough.

Using the back of a fork, take each gnocchi and gently roll over the tines, pressing lightly with your thumb and allowing the gnocchi to fall off the fork.

Boil gnocchi in a large pot of salted water until they float; when they float, they are done.

Remove and toss immediately with spicy tomato sauce.

In a large sauce pot over medium-high heat, add olive oil.

Add onions and sauté until softened, about 3 minutes.

Add garlic and sauté until fragrant.

Add oregano, chili flakes, and tomato paste; stir until combined and paste cooks into the mixture for about 1 minute.

Add red wine, stirring until almost completely evaporated.

Season with kosher salt and pepper to taste, then add tomatoes, using the back of a spoon to break them up.

Bring to a boil, then reduce to a simmer and allow to cook down for about 20 minutes.

Taste the sauce and add red wine vinegar, cheese, and additional salt and pepper if needed.

If desired, puree the sauce using an immersion blender or keep it chunky.

Serve with gnocchi.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens