HOMEMADE GNOCCHI RECIPE with Tomato and Basil Cream Sauce. Ya'Eat S2-EP3 | Recipe 51

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

Boil a pot of water with a handful of salt.

Cut 4 russet potatoes into quarters and add them to the boiling water.

Cook the potatoes until fork-tender, about 20 minutes, checking for doneness by seeing if a fork can penetrate the potato.

Once cooked, drain the potatoes and let them cool slightly before ricing them into a bowl.

Season the riced potatoes with salt and pepper.

Add 1 egg to the potatoes and mix it in.

Slowly add 1.5 cups of flour to the potato mixture, folding it in until the dough sticks together.

Roll the dough into small pieces, about 1 inch wide, and shape them into gnocchi by rolling them off a fork to create ridges.

Bring another pot of salted water to a boil for cooking the gnocchi.

Cook the gnocchi in batches until they float to the surface, then remove them with a slotted spoon.

In a skillet, melt butter and add heavy cream, stirring to combine.

Add chopped basil and pecorino romano cheese to the cream sauce, whisking until thickened.

Drizzle the cream sauce over the cooked gnocchi and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens