Homemade Gnocchi with Pizza/Pasta Sauce
Homemade gnocchi is all about letting good potatoes do the hard work. For this batch, I used the Violet potato variety commonly grown in Malawi. It is naturally drier and lower in water content than many other potatoes. That means less flour is needed, allowing the potato flavor to shine and giving the gnocchi a lighter, more tender and pillowy texture after cooking. Cooking and mashing the potatoes correctly is also key, hence my decision to steam and use a ricer.
Served with a rich pizza sauce that was waiting in my fridge, this dish became the perfect example of how simple ingredients can come together to create something special. Tender homemade gnocchi, a flavourful tomato sauce, and a little patience are all you need for a comforting meal that feels like a treat.
Homemade Gnocchi with Pizza/Pasta Sauce
Homemade gnocchi is all about letting good potatoes do the hard work. For this batch, I used the Violet potato variety commonly grown in Malawi. It is naturally drier and lower in water content than many other potatoes. That means less flour is needed, allowing the potato flavor to shine and giving the gnocchi a lighter, more tender and pillowy texture after cooking. Cooking and mashing the potatoes correctly is also key, hence my decision to steam and use a ricer.
Served with a rich pizza sauce that was waiting in my fridge, this dish became the perfect example of how simple ingredients can come together to create something special. Tender homemade gnocchi, a flavourful tomato sauce, and a little patience are all you need for a comforting meal that feels like a treat.
Open in Cookpad AppSteps
- 1
Pass steamed potatoes through a ricer while still warm
- 2
Place the finely mashed potato on a clean work surface. Add the flour, salt and make a well in the center. Place the egg yolk in the well, then gently mix everything together until a soft dough forms. Add more flour only if needed for kneading
- 3
Divide dough into 4 parts and roll into ropes about 1.5–2 cm thick
- 4
Cut into bite-sized pieces (like little pillows). Can be cooked at this stage but rimmed gnocchi clings to sauce better
- 5
Roll each piece on the back of a fork to create ridges. Dust a tray with flour, place gnocchi on tray to prevent sticking
- 6
Gently transfer gnocchi (in small batches, without overcrowding the pot) into the boiling water. When they float (about 2–3 minutes), they are done
- 7
Bring a pot of salted water to a boil. In a shallow pan, slowly warm the pizza sauce (sauce should be warmed before cooking the gnocchi)
- 8
Enjoy 😉
- 9
Drain with a slotted spoon and toss immediately in heated pizza or pasta sauce
Tips
Start with 55g of flour and only add more if necessary to achieve the right dough consistency.
Cooksnaps
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