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2 Ingredient Gnocchi (No Eggs)
Equipment
- potato ricer optional, but recommended
- wire rack
Ingredients
Gnocchi
- 2 russet potato large
- 1 1/4 cup flour
- 1 tsp salt kosher
Tomato Garlic Sauce
- 3 tbsp olive oil
- 3 cloves garlic thinly sliced
- 3 cups cherry tomatoes
- 1/2 tsp chili flakes
- 3-4 leaves basil
- 1 tsp salt more to taste
Instructions
- Preheat your oven to 400F and layer a baking sheet with a wire rack on top. Wash and dry your potatoes, leave the skin on and poke holes with a fork all around the potato. Place the potatoes on the wire rack and bake for 45 minutes.
- Once the potatoes are out of the oven, cut them in half lengthwise to allow steam to release and some moisture to dry out, about 15-20 minutes. Once cool, remove the skins and transfer the cooked potato into your potato ricer. Pass it through into a bowl. Add flour by the third cup (you may not need all the flour) working the flour into the potato mixture with your hands. Be careful not to overwork the dough too much and continue adding flour until a workable dough forms.
- Divide the dough into 6 parts, then roll each part into a log, about 1 inch in thickness. Use a bench scraper or knife to cut the log into gnocchi pieces, about 1 inch by 1 1/2 inch.
- Bring a pot of water to a boil and salt generously. Once boiling, add gnocchi to the pot and let cook until the pieces start to float, then give it another 10-15 seconds. Drain and set aside.
- To the pan, add olive oil, garlic, chili flakes, basil and tomatoes. Cook down on low heat until the tomatoes start to burst and become jammy. You can smash the tomatoes with the back of a spoon or spatula to form a sauce. Season with salt, to taste, and then add the toasted gnocchi back into the pan. Toss to coat, then serve and enjoy.
Nutrition information is automatically calculated, so should only be used as an approximation.
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