Of which 8.6 g sugars and 3.4 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Potassium (potato) · Vitamin C (tomato)
Allergens gluten, egg, milk
Gnocchi di patate al pomodoro
Homemade potato gnocchi, tomato and basil
Potato gnocchi are the homemade first course of half of Italy: potatoes boiled in their skins, riced while still hot, the least flour needed to bind, and a tomato sauce that needs nothing else. The rule that separates a light gnocchi from a lump of dough is flour — the less, the better — which is why the potato has to be starchy and riced hot.
Ingredients
- 1000 g (2¼ lb) starchy potato, skin on
- 250 g (9 oz) 00 flour or T55 flour
- 50 g (1¾ oz) whole egg, without the shell
- 8 g fine salt for the dough
- 15 g (½ oz) bench flour, estimated amount absorbed
- 800 g (1¾ lb) canned peeled tomatoes with their juice
- 40 g (1½ oz) extra-virgin olive oil
- 6 g garlic, peeled
- 10 g fresh basil
- 4 g salt for the sauce
- 40 g (1½ oz) grated Parmigiano Reggiano
- water and coarse salt for cooking the pasta, as needed — also for cooking the potatoes
Method
- Boil the potatoes whole, in their skins, for 30–40 min, until a fork slides in with no resistance.
- While they cook, make the sauce: warm the olive oil and garlic over low heat for 2 min, add the hand-crushed tomatoes and the salt, and simmer for 20–25 min; add the basil at the end, off the heat.
The full method (7 steps), Rico's tip, the variations and storage are in the ebook “Pasta”. The English edition is coming soon.
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