Tomato Gnocchi
Have you ever tried making gnocchi without potatoes? Usually, they are made with water and flour and are called 'cavatelli'. These tomato gnocchi, however, are made with only two ingredients: flour and tomato puree. No eggs, no potatoes, no long waits. Just a dough to knead, cut directly into boiling water... and that's it!
A simple and quick recipe, perfect for when you have little time but don't want to give up a homemade first course. Seasoned with a light sauce of fresh cherry tomatoes and basil, and enriched with a little Parmesan cheese, these gnocchi are also an excellent way to bring a vegetarian and colorful dish to the table, different from the usual. One precaution: pay attention to the consistency of the dough! It must be soft but workable, not too sticky. The trick is to let it rest for a few minutes before cutting it.
Instructions
- 1
In a bowl, combine the flour, tomato puree, and a pinch of salt, and mix until you get a smooth mixture. Cover with a clean cloth and let it rest for at least 10-15 minutes.
- 2
Meanwhile, core the cherry tomatoes, cut them in half (or into more pieces, if they are large), and prepare a fresh sauce by cooking them in a large pan with garlic, oil, and salt for 5-10 minutes.
- 3
While the sauce is cooking, bring a large pot of lightly salted water to a boil. When it boils, cut the dough with scissors and drop the pieces directly into the water.
- 4
Stir the gnocchi and, as they rise to the surface, remove them with a slotted spoon and add them directly to the pan with the sauce. Add a little of the cooking water as well and let them cook for a few minutes over medium-low heat, adding the cheese.
- 5
The tomato gnocchi are ready, now it's up to you to serve them.
Ago's Notes
- Adjust the salt according to the salt content of the preserved ingredients.
May the harmony of flavors accompany you to the table, and may every bite be a tribute to the simple pleasure of eating well.
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