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Homemade Gnocchi with a Roasted Tomato Sauce

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Project recipe!

You have to pretend that I sounded like Alicia Silverstone in Clueless just then.

A lot of what I give ya on this here internet blog website URL www.bevcooks.com is pretty easy. Minimal willy nilly. Light on the rigamaroo.

But not today! Actually, making gnocchi from scratch isn’t difficult at all. I’m confusing myself already.

However, I will say this. Okay I will say two things:

1) Buy a ricer.

2) I slept in a low braid last night and my hair actually looks kind of hip today.

 

See that ricer in the picture right above this next word right now? It’s totally cheap and worth it. Buy it. Otherwise your gnocchi will end up being gn-haha-occ-guess-again-sucker-hi.

 

Also, just so you know, these are not my hands in the next few photos. That would be pretty much gross and awkward.

So gnocchi, you basically boil some potatoes until nawz and tender. Run them through the ricer that I just talked you into buying. Mix with flour and egg aaaaaand, well, let’s just take a look together. (but you don’t have to hold my hand or anything):

1) Oh hi, taters, flour and egg.                                  2) That’s Aaron, stirring the egg into the flour.

 

3). Miiiiix, mix, mix.                                                        4) Kneaaaaaaad, knead knead.

 

5) Rooooooll it out, roll it out, waaay out.       6) Little gnocchi pillows! You just use a pastry cutter for this.

 

So then what I do is just place them on a baking sheet tossed with a little flour until I’m ready to cook ‘em. And what I also do is get extremely lazy halfway through the cutting and just put the remaining dough in the freezer for lates. Because I’m telling you now, this makes A LOT of freaking gnocchi and you might lose your you know what if you have to make pillows until kingdom come.

Oh and about the sauce! I just roasted some cherry tomatoes with garlic and oil, then smashed them up with more oil and basil and kept them on a low simmer until ready to activate.

I’m not sure what that last part meant but I like it.

And you’ll want to boil your gnocchi in batches so as to prevent stickage. I’m getting a red squiggly line under stickage and I so don’t even care.

 

But the deal is, there’s just nothing like fresh gnocchi. They don’t have to be perfect either! Just rustic little pillows of comfort and devotion and emotional support and I’m probably saying too much right now.

And I really want to watch Clueless probably all day.

You should gnocchi your face.

Homemade Gnocchi with a Roasted Tomato Sauce:

What it took for 4:

* 2 russet potatoes, rinsed and scrubbed
* 1 cup all-purpose flour
* 1/2 cup whole wheat flour
* 1 egg
* 4 cups cherry or grape tomatoes
* 3 cloves garlic, sliced
* 4 Tbs. extra-virgin olive oil, divided
* coarse salt and freshly ground pepper
* fresh basil for garnish, optional

Preheat the oven to 400.

Arrange the tomatoes on a baking sheet with the garlic slices. Toss with the olive oil and a good pinch of salt and pepper. Roast for 20-25 minutes, until the tomatoes are slightly blistered and wilted.

In the meantime, give the potatoes a rough dice and boil for about 20 minutes, or until cooked and tender. Rinse under cool water in a large colander for about 15 seconds, to get rid of the starchiness. Pull the skins off.

Using a ricer, press the potatoes into a large bowl.

On a clean work surface, dump the potatoes. Create a well in the center and throw most of the flour on top. Crack the egg into the well and season with a good pinch of salt. Using a fork, start incorporating the egg into the flour and potatoes, about two minutes. Then use your hands to continue kneading until the dough mound is soft and pliable. If you need to add more flour, do so.

Pull apart a small section and roll it out into a thin, long log. Using a pastry cutter, slice each log into tiny pillows, creating the gnocchi.

Continue with the entire mound of dough, or freeze as much as you want for later use. I froze about half of the mound.

Toss the gnocchi lightly with flour until you cook them, keeping them from sticking to each other.

Bring a large pot of salted water to a boil. Using a spider, boil the gnocchi in batches to avoid sticking. They’ll float to the top after about two minutes, which means they’re done. Transfer them to the tomato sauce until ready to serve.

Speaking of the sauce:

In the meantime, transfer the roasted tomatoes to a medium saucepan. Using a potato masher, mash the tomatoes until it becomes saucy. Now, if you don’t like tomato skins, feel free to pull them off of the tomatoes before you mash. They’ll come off easily. I don’t mind the skins, so we left them in. Add a few leaves of torn fresh basil, along with the remaining 2 Tbs. of oil and simmer on low until ready to serve. Season with salt and pepper.

Serve gnocchi with freshly grated parmesan and more fresh basil, if desired. And you should probably definitely desire.

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51 Responses to Homemade Gnocchi with a Roasted Tomato Sauce

  1. Chung-Ah | Damn Delicious July 9, 2012 at 9:43 am #

    Loving this! I’ve always wanted to make homemade gnocchi but I’ve been worried that it was too hard! Need to give this a try this weekend.

  2. Ashley July 9, 2012 at 9:47 am #

    This looks like a gift from above! Gorgeous!!

  3. DessertForTwo July 9, 2012 at 10:21 am #

    I love making homemade gnocchi! So worth it! And easy after you do it a few times! :)

    ps Clueless is my favorite movie everrrr. Have we discussed this? Second is Beetlejuice. You too?

  4. Danielle July 9, 2012 at 10:23 am #

    Impressive! Gnocchi is something on my list of daunting things to make (: And Clueless is my favorite movie too – not something I’m willing to admit to just anyone!

  5. Erin July 9, 2012 at 10:29 am #

    I have not made homemade gnocchi in years, I need to get on it!

  6. Kara July 9, 2012 at 10:55 am #

    The first time I made gnocchi I was overly confident (I tripled the recipe) and it was a disaster. Haven’t had the courage to make them since. But now i’m going to have to try!

  7. Cassie July 9, 2012 at 11:13 am #

    Yes, love this! Homemade is the best. And Clueless was totally on this weekend. I maybe watched the whole thing. And maybe knew every line. And I have no shame!

  8. Cathy @ Noble Pig July 9, 2012 at 11:36 am #

    Absolutely gorgeous! love that sauce and I already have the ricer. A perfect summer dish!!

  9. Lisa | With Style and Grace July 9, 2012 at 11:38 am #

    YUMMMM!!! I want this RIGHT NOW.

  10. Averie @ Averie Cooks July 9, 2012 at 12:09 pm #

    I love those little wilty roasting tomatoes!

  11. Amy Tong July 9, 2012 at 12:16 pm #

    This is so beautiful. I’ve never attempted to make Gnocchi at home….I guess I’ll have to give this a try soon.

  12. Deanna B. July 9, 2012 at 12:38 pm #

    I make lazy gnocchi over here. I make the dough but instead of rolling it into ropes, I pat it into a square then cut it with the pizza cutter into strips then squares. Voila! Gnocchi in 1 minute.

    • Bev Weidner July 9, 2012 at 3:59 pm #

      Um, that’s genius!

  13. Jackie @ The Beeroness July 9, 2012 at 1:03 pm #

    I’m completely haunted by lines from Clueless. Every damn time I drive down Olympic, all I hear in my head is Alicia Silverstone and Britney Murphy:
    “I’m above Olympic,” and then “But you can take Wilshire to Canon and that turns into Benedict.”

    It’s a sickness. Possibly cured by Gnocchi.

  14. Heather July 9, 2012 at 1:07 pm #

    i’ve only made homemade gnocchi one time and was SUPER surprised at how simple it was! you’re right though, a ricer would have made it even easier. WANT.

  15. Laurie {Simply Scratch} July 9, 2012 at 1:29 pm #

    This sounds so yummy! Love this!

  16. Villy @ For the love of Feeding July 9, 2012 at 2:22 pm #

    Phenomenal!! I adoooooore gnocchi!!

  17. Michelle July 9, 2012 at 2:29 pm #

    looks declicious! I may have to go buy a ricer :)

  18. Kelsey July 9, 2012 at 2:43 pm #

    Probably my favorite food ever. If I could eat gnocchi for every meal I would. Not sure why I haven’t made it myself yet!

  19. Katie @ Blonde Ambition July 9, 2012 at 2:53 pm #

    This. Looks. Awesome. Also, I don’t even care for tomatoes but that before and after pic of your toasted tomatoes made me drool a little.

    OK… a lot.

  20. Kevin (Closet Cooking) July 9, 2012 at 4:18 pm #

    Making your own gnocchi is always fun and they would go perfectly in that tasty roasted tomato sauce!

  21. Katie July 9, 2012 at 4:26 pm #

    I’ve never done it and now I need to. After I run to the store for a ricer. You should be a commercial.

  22. Anna July 9, 2012 at 4:32 pm #

    Thanks for the ricer tip – I need to get me some. My kiddos love gnocchi and a homemade version would be super cool to whip up!

  23. Julie @ Table for Two July 9, 2012 at 6:31 pm #

    come make gnocchi for me. stat. looks so beautiful!

  24. bianca @ sweet dreaming July 9, 2012 at 7:02 pm #

    I can’t even imagine how delicious this must be! Gnocchi is my weakness :)

  25. Kathleen Richardson July 9, 2012 at 7:28 pm #

    For someone who only recently (7 years IS recent!) learned to cook, you’ve come a long way. Beautiful job with the gnocchi dish.

    Keep writing…

  26. Baking Serendipity July 9, 2012 at 9:26 pm #

    I love gnocchi but never even thought to make my own. I’m sure fresh is better than anything…and definitely need to give this a try!

  27. The Healthy Apple July 9, 2012 at 10:04 pm #

    So yummy; this looks fabulous Bev. My family loves gnocchi; I think I’ll try to make this next week for them when visiting!

  28. Deborah July 9, 2012 at 11:53 pm #

    I knew there was a reason I haven’t tried making gnocchi yet – I need a ricer!!

  29. Ashley @ Wishes and Dishes July 10, 2012 at 12:23 am #

    These look so delicious! I love homemade gnocchi :)

  30. Katrina @ Warm Vanilla Sugar July 10, 2012 at 5:42 am #

    Awesome! I love the look of this!

  31. Jennifer | Mother Thyme July 10, 2012 at 6:15 am #

    This looks so fresh and delicious! I want a big bowl of this right now, even if its only 7am!

  32. Natalie @ Cooking for My Kids July 10, 2012 at 6:51 am #

    You are amazing! That looks delicious.

  33. Kathryn July 10, 2012 at 7:43 am #

    Gnocchi thief! (Not really, I’m too lazy to make mine with potatoes but this really makes me want to go and try. And we bought some amazing tomatoes in the market today and this roasted tomato sauce is making me want to cry just thinking about it).

  34. Rina@Itheecook July 10, 2012 at 8:41 am #

    I love gnocchi! This looks amazing.

  35. Tricia July 10, 2012 at 8:55 am #

    Hrmm. Made this and it was a bit on the floury side for me (because I am picky, yo) BUT my 3 potatoes didn’t even look like as much as your two…perhaps you had very large spuds? Can you give us some size details for your potatoes?

    In good news I didn’t use a ricer (don’t have one) but got just the desired effect by “grating” the taters – easy peasy and fast too!

    • Bev Weidner July 10, 2012 at 9:09 am #

      Oh crap, really!? I’m so sorry. Ya know, I almost wanted to add another egg to make it silkier, but Aaron protested. :) My spuds were just normal sized! Regular baking potatoes.

      But I love that your grating technique worked just fine. That rules!

  36. claire @ the realistic nutritionist July 10, 2012 at 2:29 pm #

    You shut the front, back and side doors here. Your gnocchi is SO PRETTY!!

  37. Elena@healthy eating July 16, 2012 at 12:45 am #

    Your gnocchi dish looks incredible. I have always loved gnocchi, but I have never made them myself. Now I have a great recipe from you with all the guidance. Thanks for sharing!

  38. Heidrun (iceland) July 23, 2012 at 5:51 pm #

    Hi!

    Today I saw that your recipe had been posted on pinterest. The last time I tasted gnocchi was from a friend in Italy! I got instantly in love with it except the problem was, that you can’t get it anywhere in Iceland and it wasn’t even always available in the Italian restaurants. So I thought about making it but it never happened. Then I just forgot.

    But then this picture came up on my pinterest wall and it all came to me again so I HAD to make it today and I did it and it was SO good!! Thank you so much for giving us the recipe!!

  39. Magdzioszek August 1, 2012 at 7:54 am #

    it`s looks so delicious! :) Great photos! :)

  40. Dixya @ Food, Pleasure and Health October 22, 2012 at 10:20 am #

    I am definitely making this..its making me so hungry

  41. Mr Squiggle March 7, 2013 at 9:28 pm #

    I am amazed at so many people leave mindless comments about a recipe and that they actually have not cooked it. Yes it does look good but why not cook it & leave a comment.

  42. Morgan July 21, 2013 at 8:49 pm #

    I love your blog! Nice and clean and this gnocchi recipe is fab. I just got a ricer and a gnocchi board – so I am really excited to try out some new recipes for it :) Awesome job!

  43. Jess July 14, 2014 at 10:04 pm #

    Is it necessary to use both types of flour?

    • Bev Weidner July 15, 2014 at 10:04 am #

      Totally not necessary! I just added a little wheat to “health” it up a tad. But you can use all-purpose for the whole thing!

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