Homemade Potato Gnocchi Recipe with Arrabbiata Sauce
Learn how to make and perfectly cook a delicious homemade potato gnocchi recipe and serve it up with a zesty tomato arrabbiata sauce.
For the Arrabbiata Sauce:
of olive oil
peeled and small diced yellow onion
finely minced cloves of garlic
of crushed red pepper flakes
of tomato paste
small diced Roma tomatoes
of small diced cherry tomatoes
small diced vine ripe tomatoes
sea salt to taste
parmesan cheese for garnish
fresh basil for garnish
For the Gnocchi:
peeled baked potatoes
of Bob’s Red Mill Organic All Purpose Flour
sea salt to taste
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.