Gnocchi are referred to Italian potato dumplings made with potato, flour and eggs. These are tossed or made in various ways. Try out the Foodnawaab way. Have a look at the video and enjoy.

Ingredients Qty

Potatoes 2

Egg (slight beaten) 1

All Purpose Flour 50-100gms



For the sauce:

Garlic (fine chopped) 3 cloves

Shallot (fine chopped) 1

Tomato (diced finely) 1

Chilli flakes 1/2 tbsp

Tomato Puree 2 tbsp

Tomato Ketchup 2 tbsp

Oregano to taste

  1. In a large pot, bring potatoes to a boil in salted water; reduce to a rapid simmer and cook until potatoes are tender when pierced with a knife, 35 to 40 minutes. Lightly dust two parchment-lined rimmed baking sheets with flour; set aside. Drain potatoes and peel while still hot with a paring knife (use a thick, dry kitchen towel or pot holder to hold them). Immediately pass potatoes through a ricer onto a work surface. Let cool completely.

  2. Sprinkle potatoes with flour and 2 teaspoons salt, then top with egg. With your hands, work flour and egg into a dough.

  3. Knead dough until smooth but not elastic, dusting with flour if it becomes too sticky, 4 minutes. Do not overwork dough.

  4. Divide dough into 8 portions. Roll each portion into a rope (1/2 inch thick and 24 inches long). Cut each rope into 1/2-inch pieces.

  5. Gently roll each dough piece against the back tines of a fork to make ridges, then arrange in a single layer on prepared baking sheets.

  6. Bring a large pot of salted water to a boil. In batches, add a few handfuls gnocchi and cook until most have floated to top, 2 minutes. With a wire-mesh spider or a slotted spoon, transfer gnocchi immediately to a sauce.

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