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Grandma’s Homemade Gnocchi and Easy Red Sauce


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Ingredients

Gnocchi

  • 1 lb mashed potaotes (12 days old)
  • 2 eggs
  • flour
  • salt and pepper to taste

Marinara Sauce

  • 2 Tbsp olive oil
  • 1/2 onion
  • 3 cloves garlic
  • 4 large tomatoes
  • 1 Tbsp tomato paste
  • 1/2 tsp sugar
  • salt and pepper to taste

Instructions

To Make Gnocchi

  1. Remove mashed potatoes from the refrigerator and allow to warm up so that they are not quite room temperature but you can easily handle them without being too cold.
  2. Add any salt and pepper – this will depend on how your potatoes were seasoned to begin with. If they lacked flavor add more, if they were already well-seasoned you may not need to add any.
  3. Crack two eggs and add to the mashed potatoes.
  4. Use your hands to mix together the potatoes and eggs.
  5. Begin adding flour, a handful at a time.
  6. Continue mixing and adding flour until the dough comes together and is no longer sticky.
  7. Dust a cutting board or counter top with plenty of flour.
  8. Take off a palm-sized piece of dough and roll into a long “snake”.
  9. Cut 1/4″ pieces off of the dough and use the back of a fork to indent the tops.
  10. If you are cooking right away, drop gnocchi into a pot of water at a rolling boil.
  11. If you want to freeze and save the gnocchi, coat in flour, and lay flat on a baking sheet. Pop into the freezer for 15-20 minutes and flash freeze. Transfer gnocchi to a freezer-safe bag until ready to use. Gnocchi do not need to be thawed before cooking.

Easy Red Sauce

  1. In a medium sized pot add 2 Tbsp olive oil. Grate 1/2 onion and 3 cloves of garlic into the pot.
  2. Turn the heat to low and allow the onion and garlic to saute.
  3. In a large bowl grate the 4 tomatoes and discard the skin.
  4. Once the onion and garlic have softened, add the tomato pulp and whisk in 1 Tbsp tomato paste.
  5. Finally add 1/2 tsp sugar and reduce the heat to low.
  6. Allow the sauce to cook for 30-45 minutes, checking the taste and adjusting with salt and pepper as needed. .