Gnocci al Pomodoro

Jl. Labuansait, Pecatu, Kec. Kuta Sel., Kabupaten Badung, Bali 80361

Gnocchi are simple to prepare at home and easily adapt to any type of sauce, according to taste.

Ingredients

This Recipe Serves 4

500 gr Potato

300 gr Flour

1 Egg yolk

10 gr Salt 

 

INGREDIENTS FOR BASIC TOMATO SAUCE:

4 tbl Extra virgin olive oil

1 kg Tomato peel 

1 kg Fresh tomato

Basil

½ Chopped onion

1 spoon Salt

1 ½ spoon Sugar

Direction

  • Add the fresh tomato to a large pot of cool water. Bring the water to a boil and cook for 10 minutes, take out from the water and blend scoop it into the vegetable mill and start twisting make the same procedure with the tomato peel, reverse direction to scape out the seeds and skins.
  • Pour the pulp of the fresh tomato and the tomato peel into a bowl and mix together.
  • Heat olive oil in a large wide skillet on medium heat. Add the chopped onion sauté them for at least 5 minutes, or until they turn golden brown.
  • Reduce the heat to low and add the both tomatoes. add sugar, salt and basil and simmer for about 1 hour till the consistency it will be dense and not liquid anymore.
  •  

    DIRECTIONS FOR HOME MADE GNOCCHETTI: 

  • Add the potatoes to a large pot of cool water. Bring the water to boil and cook for 20-25 minutes, or until a fork can easily pierce a potato. Cut the potato in two parts. Cover with allumium foil and insert the potato in the oven for 15 minutes at 250 degree to remove the excess water. Take the potato out from the oven and using a peeler, remove the skin from the potatoes, in a medium bowl, smash the potatoes . Add the salt, flour and the egg yolk and mix well. 
  • Slice the dough into 4 parts. Roll out 1 part into a long rope, about 2 cm wide, cutting in half and working with 1 half at a time if the rope is becoming too long. Slice the rope into 2 cm. Repeat with the remaining dough. If desired, place a fork on your work surface and slide each gnocchi square from the base of the fork prongs to the top so they make a decorative shape.
  • Bring a large pot of salted water to a boil and add the gnocchi in batches, stirring gently once or twice to ensure they are not sticking. Boil until they float to the surface; after another 15-30 seconds in the water, remove.
  •  

    DIRECTIONS FOR POMODORO SAUCE:

  • In a pan over medium heat add fresh tomato cherries and the tomato sauce previously prepared. 
  • Add the gnocchi and cook for about 5 minutes. Later add topping - a good quality of parmesan cheese and the plate is ready to eat.
  • Serves

    Serve the pasta in individual plates topped with good quality of  parmesan cheese.

    Chef's Tip

    A good tomato sauce is the basis for so many dishes—pizza, pasta, chicken, and fish.

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