Gnocchi Pomodoro

Recipe courtesy Della Santina's Trattoria-Rosticceria-Pasticceria

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Picture of Gnocchi Pomodoro Recipe Photo: Gnocchi Pomodoro Recipe
Rated 5 stars out of 5
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  • Read 9 Reviews
Total Time:
3 hr 20 min
Prep
50 min
Inactive
30 min
Cook
2 hr 0 min
Yield:
4 servings
Level:
Intermediate
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Directions

Pomodoro Sauce:

Ingredients

  • 1 (28-ounce) can whole Italian tomatoes
  • 2 tablespoons olive oil
  • 1 tablespoon chopped garlic
  • Salt
  • Pepper
  • Crushed chile flakes
  • 6 to 8 large fresh basil leaves, chopped
  • 1/2 cup cream

Gnocchi:

To make the Sauce:

Take the tomatoes out of the can, cut in half, and remove the seeds. Chop the tomatoes into small pieces and reserve the juice. In a saucepan, add olive oil and garlic and saute for 1 minute. Add the tomatoes, salt, pepper and chili and bring to a simmer for 5 minutes. If necessary, add the reserved juice. Add the basil. Finish with cream.

To make the gnocchi:

Preheat the oven to 300 degrees F.

Bake the potatoes for approximately 1 to 1 1/2 hours, until tender. Scoop each potato out of its skin into mixing bowl. Mash the potatoes to a fine consistency.

In a separate bowl, combine egg yolks, melted butter, salt, pepper and nutmeg. Add the egg mixture to the potatoes and mix together. Add flour to mixture, 1 cup at a time, and mix until smooth.

Scoop out and make finger sized rolls on floured board. Cut with knife into bite sized pieces. Roll each piece over the back of a fork to make a round form. In a pan, freeze until hard enough to handle, and put into portion sized bags.

Fill a large pot with water and add a pinch of salt and boil. Drop gnocchi into boiling water 3 or 4 at a time so the water doesn't stop boiling. The gnocchi is ready when it floats to the top. Drain gnocchi and scoop out into bowl and add sauce. Add fresh Parmesan and serve.

* Professional Recipe

This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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Newest Ratings and Reviews

Read all 9 reviews

  • on December 04, 2011

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    Wonderful sauce, I used frozen gluten free Gnocchi. Quick, easy and delicious.

    people found this review Helpful.
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  • on February 20, 2011

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    My husband and I love to cook and try new things. He is just learning to branch out on his own and make things. Last night, we had the low-cal fettuccine alfredo and this pomodoro sauce on thin spaghetti...a mini combo sampler! My husband was in charge of this sauce recipe and it was wonderful!!! He was so thrilled to make something so easy and yummy! A classic keeper for sure!

    people found this review Helpful.
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  • on July 22, 2010

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    Made the gnocchi and the sauce. The entire family, kids and adults alike, adored the sauce and I will absolutely pair it with other types of pasta. Everyone had at least seconds and is asking for it again. Note: If making the gnocchi bake the potatoes at 400, not 300.

    people found this review Helpful.
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