Gnocchi with tomato and leek sauce

Name: Gnocchi with tomato and leek sauce - Domnica M.
Ingredients: Gnocchi: approx. 300g white flour; 1 suitable egg; approx. 500g potatoes boiled in their skin and grated. Sauce: 1 leek; 1/2 can of crushed tomatoes; 3 tablespoons of oil; salt and pepper to taste; 1 teaspoon of sugar; chopped fresh dill.

Appetizers - Gnocchi with tomato and leek sauce by Domnica M. - Recipia

Gnocchi with Tomato and Leek Sauce When I need something filling but not too complicated to make, gnocchi with tomato and leek sauce is one of my go-to choices. It's the kind of recipe that doesn't come with many surprises; the ingredients are basic and can be found almost anytime. I usually prepare the boiled potatoes a day in advance, so on the day of cooking, everything goes quickly. I also like that the leek adds a different, sweeter flavor compared to onion, without overpowering the rest. Quick Info Total Time: about 1 hour Preparation Time: 25-30 minutes (if the potatoes are already boiled) Cooking Time: 30-40 minutes (including boiling the potatoes if they aren't ready beforehand) Servings: 3-4 Difficulty: easy to medium, depending on how familiar you are with shaping gnocchi Recipe Type: lunch or dinner, vegetarian Ingredients For the gnocchi: 500 g potatoes (boiled with skin on) 1 medium egg approximately 300 g all-purpose flour For the sauce: 1 leek 1/2 can crushed tomatoes 3 tablespoons oil 1 teaspoon sugar salt and pepper to taste chopped fresh dill Preparation Method 1. Boil the potatoes with their skin on. After they cool, peel them and grate them using a fine grater. I've noticed that this gives a smoother texture without mashing them too much. 2. Place the grated potatoes in a large bowl. Add the egg and gradually mix in the flour. Start with about half the amount and add more as needed to achieve a sticky dough that comes away from your hands. Don’t over-knead; just mix until combined. 3. Tear off small pieces of dough, depending on the desired size. Roll them gently between your palms or on a surface, then shape them into logs and cut them into pieces. If you like, you can gently press them with a fork to create a pattern. 4. Boil a large pot of salted water. Add the gnocchi in batches to avoid overcrowding. They are done when they rise to the surface, about 1-2 minutes. Remove them with a slotted spoon and let them drain in a colander. 5. For the sauce: wash and slice the leek into thin rounds. Sauté it in the 3 tablespoons of oil over low heat until it softens slightly, without browning. 6. Add the crushed tomatoes, sugar, salt, and pepper. Let it simmer on low heat for about 10 minutes, until it thickens slightly and the sauce comes together. 7. Add the drained gnocchi to the sauce and gently mix until they are well-coated. Finally, sprinkle with chopped fresh dill. Serve warm. Why I Make This Recipe Often It doesn’t require much attention, the ingredients are accessible, and the flavor is mild. I only need to plan ahead for boiling the potatoes; the rest comes together quickly. I also appreciate that it’s easy to adapt: you can modify the sauce based on your taste or what you have in the fridge. Tips and Variations Tips - Potatoes boil best with their skin on; they absorb less water, and the gnocchi won't fall apart while cooking. - Adjust the flour based on how watery your potatoes are. If you add all the flour at once, they may end up too dense. - The shaping doesn’t have to be perfect – irregular shapes actually help the sauce cling better. - Boil the gnocchi in batches, not all at once. They stick together if crowded. Substitutions - Leek can be replaced with green onions if you don’t have leek, but the flavor will be slightly different. - Crushed tomatoes can be substituted with fresh grated tomatoes, especially in summer. - Dill can be omitted or replaced with parsley if you don’t like the flavor. Variations - If you want a richer sauce, you can add a bit of garlic along with the leek. - Gnocchi can also be served simply with olive oil, salt, and herbs if you prefer not to have a red sauce. - You can add grated Parmesan at the end if you don't strictly adhere to the basic vegetarian recipe. Serving Ideas - Gnocchi with this sauce works well as a main dish, possibly alongside a simple green salad. - If there are leftovers, they can be reheated the next day, but the texture won’t be as fluffy. - Sprinkle extra fresh dill just before serving for an intense flavor. Frequently Asked Questions 1. How much flour do I use for the gnocchi? The amount varies depending on the potatoes used. Start with 200 g and gradually add more until you get a sticky but moldable dough. If the potatoes are very soft, you may need to add a bit more. 2. Can I prepare gnocchi in advance? Yes, you can shape them and keep them on a floured surface, lightly covered with a towel, until you boil them. However, I recommend cooking them on the same day for optimal texture. 3. Can I freeze uncooked gnocchi? They can be frozen on a tray, spaced apart, and then transferred to bags. Cook them directly in boiling water without thawing. Be careful not to overcook them. 4. Why do gnocchi fall apart while boiling? If you used too little flour or have very watery potatoes, they may fall apart. Drain the potatoes well and don’t hesitate to add more flour if needed. 5. Is it necessary to use dill? No, but it adds a unique flavor. If you don’t like it or don’t have it, you can skip it or use parsley instead. Nutritional Values (Estimates) One serving (out of 4) has approximately 320-350 kcal. Carbohydrates 60 g, protein 7-8 g, fat 6-7 g (depending on how much oil you absorb and how much flour you use). The fiber comes mainly from the potatoes and leek. These are rough estimates; for an accurate calculation, the final ingredients should be weighed. Storage and Reheating Gnocchi with sauce can be stored in the fridge for 1-2 days in a sealed container. Reheat over low heat in a skillet or in the microwave, but the texture won’t be the same as fresh. I don’t recommend freezing the final dish, only the uncooked gnocchi. If left too long, they can harden and absorb the sauce. The recipe is best enjoyed fresh.

Gnocchi with tomato and leek sauce

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