| Prep: 20 mins | Cook: 50 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 260 | 9g | 2g | 39g |
| sugars | fibre | protein | salt |
| 9g | 4g | 6g | 1.5g |
Why I Love Italian Potato Gnocchi with Andalusian Tomato Sauce
There’s something exceptionally heartwarming about Potato Gnocchi with Andalusian Tomato Sauce. The mellow combination of hearty potatoes fashioned into tiny dumplings, doused in a robust, spicy-sweet sauce transports you to a rustic Italian kitchen, no matter where you are. It’s one of those dishes that makes you feel comforted, like a cozy corn casserole one might find in the heartland of Nebraska, but with an exciting European twist. This wonderful comparison makes me adore this recipe even more, as it connects my love for traditional comfort food to the diverse flavors of the world.
Exploring Familiar Comfort in Unknown Terrains
Much like a Midwestern beef stew, that often tells a story of the snug domesticity, the Potato Gnocchi with Andalusian Tomato Sauce also weaves a tale of homey affection. It’s a story forged by hand-rolling soft potato dough, enriched by serenade of flavors in the sauce, and finally garnished with an aromatic touch of basil. Every bite reads like a love letter to grandma-style cooking, the same way many of our favorite recipes do. The respected Italian chef Marcella Valli inspires us to create these dishes that are both high in flavors and filled with homespun tenderness.
Pair with Panache
What I appreciate about Potato Gnocchi with Andalusian Tomato Sauce is its versatility to pair with almost any genre of dishes. It’s a nearly universal side dish that goes well with classic roasted chicken or a simple grilled steak. Perhaps you may want to bring a little bit of Nebraska to Italy by serving alongside a hearty pot roast, bridging the culinary gap between Midwestern and Mediterranean cuisine. But if you desire to maintain the full European experience, a glass of Italian Chianti or Spanish Rioja complements the hearty flavors incredibly well.
What You’ll Need
- 2 pounds of potatoes
- 1 cup of all-purpose flour
- 1 egg
- 1/4 teaspoon of salt
- For the Andalusian tomato sauce:
- 3 tablespoons of extra virgin olive oil
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 red bell pepper, chopped
- 1 can (28 ounces) of crushed tomatoes
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of crushed red pepper flakes (optional)
- Salt and black pepper to taste
- Basil leaves for garnish
Method
Step One
Begin by washing the potatoes and boiling them until they are tender when pierced with a fork. This should take about 25 minutes. Once done, remove the potatoes and let them cool until you can handle them comfortably.
Step Two
Peel the cooked potatoes and mash them until no lumps remain. Add the all-purpose flour, egg, and salt to the mashed potatoes, combining everything until a dough forms.
Step Three
Divide the dough into 4 pieces. Roll each piece into a rope, about 1/2 an inch in diameter. Cut each rope into 1/2 inch pieces. You can roll each piece on the tines of a fork to make the traditional gnocchi shape if you like.
Step Four
To prepare the Andalusian tomato sauce, start by heating the olive oil in a large pan over medium heat. Add the finely chopped onion and minced garlic, cooking until the onion is translucent. This should take about 3 to 4 minutes.
Step Five
Next, add the chopped red bell pepper to the pan. Continue to cook for another 3-4 minutes, until the pepper softens.
Step Six
Add the crushed tomatoes, smoked paprika, and crushed red pepper flakes (if using) to the pan. Stir everything together well. Reduce the heat, and let your sauce simmer for about 15 minutes. Season with salt and black pepper to taste.
Step Seven
While the sauce is simmering, you can cook your gnocchi. Bring a large pot of lightly salted water to a boil. Add the gnocchi in batches, cooking until they float to the surface. Once they do, remove them with a slotted spoon and repeat for all gnocchi.
Step Eight
Add the cooked gnocchi to the pan with the tomato sauce, stirring to coat the gnocchi in the sauce. Serve with freshly torn basil leaves as a garnish. Enjoy your delicious Potato Gnocchi with Andalusian Tomato Sauce!
