Print Recipe
Prep Time 40 minutes mins
Cook Time 1 hour hr
Resting Time 20 minutes mins
Total Time 2 hours hrs
For the Gnocchi:
- 1 cup boiled and mashed potatoes
- 1 egg
- 2 cups of flour
For the Sauce:
- 2 tbsp olive oil
- ¼ cup fresh parsley
- 2 sprigs of rosemary
- ¼ cup fresh basil leaves
- ½ yellow onion diced
- 2 garlic cloves minced
- 28 oz tomatoes canned
- Salt and pepper to taste
- ½ cup parmesan cheese
For the Gnocchi:
Boil the potatoes mash them.
In a large bowl, combine mashed potatoes, egg, and flour. Knead them and wrap using a cling wrap for 20 minutes to rest.
Cut the dough into 4 pieces and roll each piece into ½ inch diameter.
Now, cut them into ½ inch pieces and roll the gnocchi using a fork.
Boil a pot of water and add salt. Add gnocchi and cook for 3-5 minutes or until they rise on top of the water.
For the Sauce:
Heat the oil and all the fresh herbs. Fry them until they are fragrant. Discard them once they are fragrant.
Add and sauté the onions for 1 minute until they are translucent.
Add the canned tomatoes and stir them well with onions. Cook for 10 minutes.
Season with salt and pepper and simmer for 30 minutes until the sauce has thickened.
Now, add the gnocchi and cook for another 5 minutes. Serve into plates and top it with parmesan cheese.
Calories: 452kcal | Carbohydrates: 70g | Protein: 16g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 246mg | Potassium: 780mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2207IU | Vitamin C: 46mg | Calcium: 201mg | Iron: 4mg