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Ingredients
GNOCCHI
  • 800 gr. potatoes
  • 1 medium egg
  • 180 gr. all purpose flour for the dough
  • 4 Tbsp all purpose flour to dust the surface
  • 1 tsp sea salt
TOMATO SAUCE
  • 3 Tbsp olive oil
  • 1.5 cups tomato sauce
  • 0.5 tsp sea salt
  • 4 basil leaves
  • 2 cloves garlic, peeled, cut in half (to be removed once the sauce is cooked)
Instructions
GNOCCHI

  1. Wash the potatoes and boil them in abundant cold water.

    Do not peel them.

    Set the timer to 30 minutes from when the water will start boiling.

    The potatoes are cooked if you will be easily able to insert a fork in the center.

    Drain the potatoes and let them cool down for 10 minutes.

  2. Mash the potatoes with a potato ricer on a flat surface. The peel will automatically stay in the potato ricer chamber, it will not go through the holes.

  3. Make a hole in the center of the potato mountain and crack the egg inside. Add 1 tsp of sea salt and a few tablespoons of flour. With your hands start working the ingredients together adding the flour a bit at the time. In a few minutes you will obtain an elastic, a bit sticky, dough. Do not overwork the dough and do not add more flour than needed. Place the dough on a plate, wash your hands, clean the surface and get ready to roll the gnocchi.

  4. Dust a flat surface with the extra flour, cut the dough in quarts. Roll one quart into a cylinder. If the cylinder is too long, cut it. With your hands roll it into a one inch diameter cylinder (more or less, it doesn't need to be precise). Cut small 1 inch pieces, those are your gnocchi. DONE!

    Use the extra flour to keep dusting the surface so that the rolling phase will be easy. Do not use more.

  5. Place the gnocchi on a surface dusted with four so that they will not stick.

  6. Heat a large pot 3/4 full with water. When the water is boiling add 1 tablespoon of sea salt. Add the gnocchi, in batches. I divided the quantity I prepared in 4 batches. The gnocchi will naturally sink at the bottom of the pot and after 2/3 minutes you will see them raising up at the surface. That's the time to scoop them out with a spider strainer/slotted spoon, basically any ladle with small holes will work! Transfer the gnocchi in a large bowl and add your favorite sauce.

TOMATO SAUCE

  1. Heat the olive oil and the garlic for 1-2 minutes in a saucepan.

  2. When the garlic is nicely golden add the tomato sauce, adjust with 1/2 teaspoon of sea salt and reduce the heat to a simmer.

  3. Cook for around 5 minutes up until the sauce thickens. Always taste the sauce. If it's too acidic, simply add a splash of milk. If it's too liquid, keep cooking it for a few more minutes. Turn the heat off and add few fresh basil leaves. By the time the sauce is ready your water to cook the gnocchi will be ready.

  4. Assemble everything adding the sauce to the cooked gnocchi. Sprinkle some grated parmesan cheese on top and serve warm.