Fluffy Eggless Gnocchi in Aromatic Tomato Sauce
Ditch the eggs, embrace the flavour! This recipe whips up light, pillowy gnocchi bathed in a vibrant, fragrant tomato sauce – a vegetarian masterpiece ready in under 30 minutes.
| Course | Cuisine | Servings | Prep Time | Cook Time | Calories |
|---|---|---|---|---|---|
| Main Course | Italian | 2-3 | 15 minutes | 15 minutes | Approx. 400 per serving |
Ingredients:
For the Gnocchi:
- 3 large potatoes (around 500g)
- 1 cup all-purpose flour, plus extra for dusting
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup grated Parmesan cheese (optional)
For the Tomato Sauce:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 400g chopped tomatoes
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, for garnish (optional)
Method:
- Make the Gnocchi: Rinse and prick the potatoes with a fork. Bake in a preheated oven at 200°C (400°F) for 1 hour, or until tender. Cool slightly, then peel and mash until smooth.
- On a lightly floured surface, combine mashed potatoes, flour, salt, pepper, and Parmesan cheese (if using). Gently knead until a soft dough forms, adding more flour as needed to avoid sticking. Avoid overworking the dough.
- Divide the dough into 4 equal pieces. Roll each piece into a long rope, about 1cm in diameter. Cut into 2cm pieces to form gnocchi.
- Bring a large pot of salted water to a boil. Gently drop the gnocchi into the boiling water. Cook for 2-3 minutes, or until they float to the surface. Remove with a slotted spoon and drain well.
- Make the Tomato Sauce: Heat olive oil in a large pan over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute, until fragrant.
- Stir in tomatoes, oregano, and red pepper flakes (if using). Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until the sauce thickens slightly. Season with salt and pepper to taste.
- Gently add the cooked gnocchi to the sauce and toss to coat evenly. Heat through for a few minutes.
- Serve hot garnished with fresh basil leaves (optional) and enjoy!
Tip: You can use any type of potato you like, but russet potatoes work best due to their high starch content.
My Experience: I absolutely adore this recipe! The gnocchi is light and fluffy, and the tomato sauce is bursting with flavour. It’s a perfect weeknight meal that’s packed with comfort and satisfaction. The best part? It’s completely vegetarian and egg-free, so everyone can enjoy it. I love customizing the sauce with different herbs and spices to create new flavour profiles. Try adding a pinch of smoked paprika or a splash of balsamic vinegar for a unique twist!
I hope you enjoy this recipe as much as I do! Feel free to share your culinary creations and tag me on social media. Happy cooking!
Use Organic Ingredients and savour the true flavours of Indian Cuisine. Ingredients sourced from www.Praakritik.com Use referral code "AROMAS" to avail discounts
