🍅 Gnocchi al Pomodoro

Name: Gnocchi al Pomodoro
Total time: 60 min
Yield: 4
Cuisine: Italy
Ingredients: 800 g floury potatoes; 200 g plain flour; ½ tsp salt; 400 g chopped tomatoes or passata; 1 garlic clove, crushed; 1 tbsp olive oil; 1 handful fresh basil; 30 g parmesan, grated

Origin: Italy

420kcal

per serving · 300 g

140kcal

per 100 g

12 gProtein4 g / 100 g

9 gFat3 g / 100 g

78 gCarbs26 g / 100 g

Gnocchi al pomodoro are potato dumplings served in a simple tomato sauce with fresh basil and a shower of grated parmesan. The gnocchi are soft and pillowy, the sauce bright, slightly sweet and lightly acidic. It is one of the most everyday ways to serve gnocchi in Italian homes, eaten hot as a first course or a light main.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

Not veganbecause of: parmesan

Contains glutenbecause of: flour

Contains dairybecause of: parmesan

Not keto26 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Milk

What it is made of

potatoflourtomatobasilparmesan

Recipe

4 servings60 min

Ingredients

800 g floury potatoes
200 g plain flour
½ tsp salt
400 g chopped tomatoes or passata
1 garlic clove, crushed
1 tbsp olive oil
1 handful fresh basil
30 g parmesan, grated

Method

Boil the potatoes in their skins until tender, peel while warm and press through a ricer.
Mix in the flour and salt to a soft dough, roll into ropes and cut into 2 cm pieces.
Warm the garlic in the olive oil, add the tomatoes and a pinch of salt and simmer 15 minutes; tear in half the basil.
Boil the gnocchi in salted water until they float and lift them into the sauce.
Toss gently, then serve topped with parmesan and the remaining basil.

How to make it lighter

This is one of the lightest gnocchi dishes — keep it that way by limiting the parmesan to 1 tbsp per plate.
Add extra vegetables to the sauce, such as courgette or peppers, for a bigger bowl.
Weigh the gnocchi: about 200 g cooked gnocchi with sauce is a satisfying portion.

History

Potato gnocchi became common in Italy after potatoes spread there, and dressing them with tomato sauce and basil is a home-cooking standard throughout the country.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →