Gnocchi with Tomato Sauce (vegetarian) – Gnocchi Napolitana
Simple, elegant, frugal and comforting. What more do you want? Learn how to make the perfect gnocchi and pair the little nuggets of potatoey goodness with a lovely sauce. So much better than the ones in packets, or god-forbid, frozen.
There seems to be some magical thinking going around about the way you have to cook the potatoes for gnocchi. Ignore it. Mashed potato is about the easiest substance in the world to generate. Peel a nice potato (not a new potato or a salad potato, use a King Edward or anything that says “ideal for mashing” and you’ll be fine), boil it, drain it, and mash it. That’s it. Add salt, pepper, a dash of milk and a nobble of butter as you mash. Make mashed potato one day for supper (with sausages? For the top of the fish pie?) and double your usual quantity, so you have some left over. Then you can rustle up the gnocchi in no time next day, cook them, and combine them with a sauce you also made earlier. Apparently it’s also good made with left over baked potato, so if you have the oven on for something the day before, bung a few extra spuds in, and then let them cool and scrape out the fluffy inside to use for the gnocchi.
Perfect for after the kids’ swimming lesson when you need something double quick and warming. Make the little darlings dry their hair and lay the table and you’ll be ready when they are.
Also a great meal for school holiday lunches or when they’re studying from home.
Serves 4. Timings: 1 hour for the sauce, can be made ahead. 30 minutes to boil and mash potatoes, can be done ahead. 20 minutes to make the gnocchi and combine with the sauce.
For the gnocchi:
For the tomato sauce:
Make the tomato sauce: fry the onion gently for a few minutes to soften it, add the garlic and the oregano. Fry a few minutes, add the fresh tomatoes chopped up, add the tin of tomatoes. Add a little water if you need it, and the marmite, Henderson’s Relish, salt and pepper. Simmer for about 30 minutes. Cool, blend and sieve. You will get quite a thick tasty tomato sauce with no seeds in it that can be used not only for gnocchi, but as a soup, as a sauce for pasta, etc. It freezes well and keeps in the fridge for a few days, so I often make a big batch when I see tomatoes reduced in price, and freeze portions.
Make the gnocchi: combine the mashed potato with the egg yolk, sieve in the flour, leaving the last few tablespoons out until you see what texture you have. You want a smooth, light mixture. Don’t knead the dough but mix it thoroughly, wrap it and put it in the fridge for 10 minutes.
While you’re waiting, now get the sauce out of the fridge and warm it in a large pan. Put another large pan of salted water on to heat, you want it boiling to cook the gnocchi.
When you bring it out of the fridge, cut the dough into 4 equal parts. Flour your worksurface. Roll each section of dough as if you were making a play-doh snake, into a long thin cylinder. Cut the snake into 2cm sections along the length and then take each piece in your hand and press a fork against one side. This makes those nice parallel lines on one side and a small indentation on the other, which allegedly makes the shape better at holding the sauce. I’m not sure, but it maybe also firms up the dough shape and makes it more likely to hold itself.
Drop the gnocchi into the boiling water – do not overcrowd the pan as the water needs to rise to boiling again quite quickly. I was doing about 10 at a time which seemed to work. The gnocchi will drop to the bottom of the pan and as they cook, they will rise up – taking about 3 minutes for a batch.
When done, scoop them out and drop the cooked gnocchi into the warm sauce. Keep doing that until you’ve done all your dough. Warm the sauced-up gnocchi’s and serve with some shredded basil on top and some grated cheese. Maybe a side salad would complete the picture?
Some Changes - April 2022
Thanks to my friends and followers for your patience, and for your encouragement to start blogging again.