Gnocchi piemontese

8 servings
30 min
30 min
Very Easy
They are pretty easy to make, one just needs a little patience and good products. The potatoes of course are paramount as if the potatoes are not good, then the Gnocchi won't turn out right. I always use potatoes that cook "floury" so they are usually grown towards the end of the season and are rather big. So the starch in them is perfect. If they are too young then the starch turns out like glue after mashing the potatoes


Number of serving: 8
1500 g Potatoes

550 g Flour

4 ea Eggs Salt and pepper

500 g Tomatoes

100 g Onions

25 g Garlic

Salt, Pepper


  • Boil the potatoes a day ahead in the skin

    Peel the potatoes and make sure you have 1 kg left
  • Press the potatoes through a sieve

    Rub the potatoes together with the flour
  • Season and add the eggs at the end

    Mix quickly together to have a dry dough

    Form the Gnocchi and blanch them in salt water. As soon as they swim on top, take them out and put in ice water
  • Blanch the tomatoes and put in ice water, peel the skin then chop in cubes

    Saute the chopped onion in a little olive oil without color till glossy, then add the garlic, fry some more
  • Add the tomatoes, season and add the basil

    Simmer for 25 minutes, season to taste
  • Toss the Gnocchi in the tomato and basil sauce, then serve immediately

    Generously add Parmesan on top



dasguptat, 31/07/2012

Looks nice and simple

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