Italy

Gnocchi al pomodoro

Soft potato pillows in a simple tomato sauce. The secret is a light hand and dry potatoes.

60 minTime

17 gProtein each

mildSpice

Make it your way

Grandma's wayPotato gnocchi, tomato and basil.

The original

577kcalsame

17 gproteinsame

10 gfibresame

60minutessame

Gnocchi al pomodoro.

Per serving, worked out from the ingredient table.

Potato1 kg floury potatoes

Maida (all-purpose flour, plain flour)2 cups, plus extra for dusting

Olive oil2 tbsp

Garlic2 cloves

Tomato puree500 g passata

Basil leavesa handful

Parmesan⅓ cup

Saltto taste

5 steps

1Boil potatoes whole in their skins until a knife slides in. Peel while hot and rice or mash until smooth.
2Spread to cool slightly, then add salt and most of the flour. Knead briefly into a soft dough.
3Roll into ropes, cut into 2 cm pieces and roll on a fork for ridges.
4Simmer passata with oil, garlic and salt for 15 minutes, then add basil.
5Boil gnocchi in batches; lift out as they float, plus 30 seconds. Toss in the sauce with parmesan.

Serve it like this

Spoon into warm bowls with the sauce, torn basil and grated parmesan over the top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.