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Rice & pasta
Potato gnocchi with tomato
Homemade potato gnocchi with tomato and basil sauce.
Vegetarian
Ingredients
- 800 g potatoes
- 200 g flour
- 1 egg
- 400 g crushed tomato
- 1 onion
- 2 garlic cloves
- 40 g olive oil
- 1 teaspoon sugar
- Fresh basil leaves
- 60 g grated parmesan cheese
- Salt and pepper to taste
Step-by-step
Choose your robot:
- Put 700 g water in the mixing bowl, place the chopped potatoes in the basket and set 20 min/Varoma/speed 4.
- Drain the potatoes, peel them and pass them through a ricer into a bowl.
- Mix the potato puree with the flour, the egg and salt until forming a workable dough.
- Form thin ropes, cut them into 2 cm pieces and mark with a fork to make the gnocchi.
- For the sauce, put the onion and garlic in the mixing bowl and chop 4 sec/speed 5.
- Add the oil and saute 6 min/120C/spoon speed.
- Add the tomato, the sugar, salt and pepper and set 15 min/100C/speed 1 without the measuring cup.
- Cook the gnocchi in boiling salted water and remove them when they rise to the surface.
- Mix the gnocchi with the tomato sauce and the basil.
- Serve with grated parmesan on top.
Tips
- The gnocchi are ready when they float, do not overcook them.
- Use old, floury potatoes for a drier dough.
- Do not knead too much so they stay light.
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