Homemade gnocchi is a super easy way to impress all your friends.
Makes about 4 servings.
Tomato Broth Ingredients
- 2 tablespoons olive oil
- 1 medium carrot, chopped
- 1 medium stalk celery, chopped
- 1 small yellow onion, chopped
- 1 teaspoon minced garlic
- 1/2 cup white wine (I used Pinot Grigio)
- 1 28-ounce can whole San Marzano tomatoes with juices
- Small handful fresh basil leaves, plus more for garnish
- 2 cups vegetable stock
- Salt and pepper to taste
- 2 lbs. Russet potatoes (3-4)
- 1 large egg, lightly beaten
- 1 teaspoon salt
- 1 1/4 cup + 1 tablespoon all-purpose flour, plus more for dusting surface
Make the gnocchi. Let the potatoes cool for 10 minutes after baking, then peel them with a knife or a peeler. Grate the potatoes on the large holes of a box grater. Cool them to lukewarm, about another 10 minutes. Add the egg and salt, mixing to combine. Add 1/2 cup flour, and mix to combine. Add the next 1/2 cup flour, mixing again. Add 1/4 cup flour, mixing again. Finally, add 1 tablespoon of flour. You want the dough to be soft but only a little sticky (so that it won’t stick to your hands) and able to hold its shape enough to be rolled into a rope. Knead the dough together briefly on the counter for a minute.
Divide the dough into quarters. Roll each piece into a long rope, about 3/4-inch thick. Cut each rope into 3/4-inch lengths. At this point, you can use a floured fork to give each piece the traditional ridges, but you don’t have to. Place the gnocchi on a plate.
Assemble the meal. If you need to, heat the broth back up to a simmer, then spoon about 1/2 cup into a bowl. Gently drop the cooked gnocchi into the tomato broth. Top with shredded Parmesan, thin strips of basil, and ricotta (optional).
*Recipe adapted from Gnocchi in Tomato Broth*