Potato Gnocchi and Arrabbiata Sauce: This delicious potato gnocchi recipe take a little time but is well worth it after it’s tossed with a zest Arrabbiata sauce and served up with parmesan cheese and fresh basil.
It’s been forever since I last made some homemade gnocchi’s, so I figured it was time for me to whip up a batch and serve it up with a really tasty fresh tomato sauce. Potato gnocchi isn’t at all hard to make, but it does take a little time because you need to bake the potatoes, let them cool, remove the skin, etc. etc. etc. All in all, I’d set aside about 2 hours in total to make gnocchi, but don’t let that scare you because they are absolutely delicious and the freeze well! Gnocchi can also be served up with a variety of things like chicken, vegetables, browned butter, so I thought a spicy Arrabbiata would be a great compliment to this dish.
What is Gnocchi?
Gnocchi is a delicious potato dough like dish that is incredibly tasty. It’s a simple combination of cooked, peeled and mashed potatoes mixed with eggs, flour and salt. That’s it. It’s a classic Italian recipe where you’ve got a few things leftover and you mix them together to make something insanely flavorful. If you’ve got leftover cooked potatoes then this gnocchi recipe will literally take 30 minutes, it’s that easy. However, if you’re starting from scratch you can go ahead and add about 90 minutes or so if you’re baking the potatoes and cooling them.
How to Make Potato Gnocchi:
Let’s take you from start to finish on how to make gnocchi. Bake some potatoes in the oven and be sure to cool them a bit before peeling them or else your fingers are going to be bright red and burnt! The other way to do this is by peeled and boiling the potatoes, but if you don’t watch them closely your potatoes will overcook and become water logged, which is essentially why I don’t do that method. In then end bake your potatoes for the best gnocchi turn out.
Once you’re potatoes have cooled, peel them and mash them into a bowl. You can use a hand masher, a fork, a blender or a ricer like I did in the video. Add some whisked eggs, some flour and salt to the potatoes. Whenever it comes to using flour I always use Bob’s Red Mill. Depending on what I’m making I may use a whole wheat flour or a pastry flour but my absolutely go to is their All-Purpose Flour. It’s delicate enough for cakes and has plenty of protein for bread and doughs, and perfect for this potato gnocchi recipe. After you put in all the ingredients then mix it together to form a potato dough ball.
Take a small amount of the dough and roll it out like a long rope or snake, about a ½ inch in diameter. Then use a pastry knife to cut it into 3/4” pieces. From here you can form them on a gnocchi board, or press them down slightly with the back side of a fork. You are essentially trying to create some texture on the gnocchi. Boom, they are ready to cook!
How to Make Arrabbiata Sauce:
Arrabbiata has to absolutely be the easiest tomato sauce of all time, except for maybe a Pomodoro sauce. It’s a combo of onions, garlic, crushed red pepper flakes, tomato paste and tomatoes, that’s it. It’s incredibly flavorful from all the kick the red pepper flakes give off and really complimenting to this potato gnocchi recipe.
In the same manner that you would cook a basic tomato sauce, start by roasting off your onions and garlic, but add in the red pepper flakes at this point as well. Once they are lightly browned add in the tomato paste to pince, which is really a fancy way of saying cook it until it looks rusty. Pour in the tomatoes and let this beautiful sauce stew until the gnocchi are all done. I like to make the arrabbiata sauce when I put the potatoes in the oven for baking, this way it has about 90 minutes or so to stew before I eat it. Remember when it comes to sauces like this the longer it cooks the better it will taste.
Season up the sauce with salt and toss it together with the cooked gnocchi and you’ve got yourself one delicious dish!
For an amazing gnocchi recipe be sure to check out Gnocchi with Sage Butter!
Homemade Potato Gnocchi Recipe with Arrabbiata Sauce
For the Arrabbiata Sauce:
- ¼ cup of olive oil
- 1 peeled and small diced yellow onion
- 5 finely minced cloves of garlic
- 1 tablespoons of crushed red pepper flakes
- ¼ cup of tomato paste
- 6 small diced Roma tomatoes
- 1 cup of small diced cherry tomatoes
- 3 small diced vine ripe tomatoes
- sea salt to taste
- parmesan cheese for garnish
- fresh basil for garnish
For the Gnocchi:
- 5 peeled baked potatoes mashed
- 3 whisked eggs
- 2 cups of Bob’s Red Mill Organic All Purpose Flour
- sea salt to taste
- 1 tablespoons of unsalted butter
Arrabbiata Sauce: Add the olive oil to a medium size pot over medium heat and lightly roast the onions, garlic and red pepper flakes, about 5 to 6 minutes.
Next, stir in the tomato paste and cook for 2 to 3 minutes before adding in the tomatoes. Stew for at least 15 minutes or up to 90 minutes.
Finish with salt and garnish with parmesan cheese and basil. Keep warm.
Gnocchi: Combine the potatoes with eggs, flour and salt until combined and knead on a clean surface dusted with flour for 1 minute.
Take a handful of the dough and roll it out until it is about a 1/2” diameter and resembles a rope.
Using a bench knife cut down the rope into ¾” pieces.
Roll each piece on a gnocchi board or press them down using the back of a fork.
Cook the gnocchi in a large pot of boiling salted water until they float, about 3 to 4 minutes.
While the gnocchi are boiling add some butter to a large sauté pan over high heat until melted and lightly smoking.
Once the gnocchi are floating transfer them to the pan with butter and saute for 2 to 3 minutes or until browned.
Add the arrabbiata sauce over top of the gnocchi and serve with parmesan cheese and basil garnishes.
This is a sponsored conversation written by me on behalf of Bob’s Red Mill. The opinions and text are all mine.