Gnocchi with Tomato, Pesto and Cheese Sauce Recipe
Gnocchi - ancient Italian dumplings. Spread in Europe have been since the expansion of the Roman Empire. But then they were made from special types of flour. In its modern form (a mixture of flour and potatoes) appeared only in the 1800s. Along with the gnocchi recipe, I will show you several ways to serve them: with tomato sauce, with pesto and with cheese sauce.
We will immediately prepare a lot of gnocchi. Don't try to eat them all. Gnocchi modeling is a leisurely family activity. A small part is eaten immediately, and the rest is frozen and stored in the freezer, like dumplings.
Boil the potatoes with 1 tablespoon of salt. Let's salt the water, cool it, and clean it.
Wash it through a sieve. Or mash it in any other way.
Add the egg, salt, pepper, and nutmeg. Stir.
Start gradually adding flour and knead the dough.
It is difficult to say exactly how much flour you will need. We focus on the final consistency. You should get a dense, strong dough.
Divide it into 8 parts.
Roll out each part into a sausage about 2.5 cm wide.
Cut into pieces about 1.5 cm thick.
Each such piece is rolled into an oval and rolled along the teeth of the fork to give them a ribbing. It's not just for beauty. This form will allow the gnocchi to absorb more sauce.That's it, our gnocchi are ready. Put some of them aside, we'll cook them now. Put the rest in a single layer in the freezer. And when they are completely frozen, you can put them in a single bag or any form, as you prefer.
Cooking gnocchi is very easy. Pour water, bring it to a boil. Sprinkle with salt and drop the gnocchi. As soon as they pop up, we wait for 2 minutes and pull out - the gnocchi are ready.
But no one eats gnocchi just like that. Let's make the first serving option - with pesto sauce.The number of products is indicated for two people.Fry the nuts.
Put the nuts and everything else, plus two tablespoons of olive oil in a blender and chop.
Then we begin to gradually add olive oil and bring our mass to the consistency of a thick sauce.
When the gnocchi are ready, take the water from them and dilute the sauce to a more liquid state.
Put the gnocchi on a plate and pour over the pesto.
Now make gnocchi with tomato sauce.The number of products is indicated on two very hungry or three moderately hungry. Fry the onion.
Add the garlic and continue to fry.
Pour tomato sauce, add Basil, oregano. Cook for about 10 minutes, until the sauce thickens.This is just enough time for us to boil water and boil gnocchi.
When the gnocchi are ready, transfer them to the sauce and mix well. If the sauce is too thick, add a little water from the gnocchi.
And just hold it on the fire for a minute to get better soaked.
And then we'll serve it.If desired, you can sprinkle Parmesan on top.
And finally, cheese sauce.The number of products is indicated for 2-3 people.
Pour the milk and cream into the pan and add half the peeled onion.At the same time, you can put water for gnocchi, just have time.
Bring it almost to a boil, remove the onion and throw in the grated cheese. Cook, stirring occasionally, until smooth.
When the mass becomes homogeneous, try for salt. If necessary, add salt. If desired, you can add butter, 30-50 grams. Cook until the sauce thickens.
Throw the cooked gnocchi and hold on the fire for a couple of minutes. Then we'll serve it.