Gluten-Free Gnocchi with Tomato Sauce
Indulge in the comforting flavors of **Gluten-Free Gnocchi with Tomato Sauce**, a recipe that brings together pillowy-soft, homemade gnocchi and a robust, garlic-infused tomato sauce. Crafted with gluten-free all-purpose flour and fresh potatoes, these tender gnocchi are surprisingly simple to make, giving you a perfect balance of texture and flavor. The vibrant tomato sauce, simmered with aromatic garlic and fresh basil, adds a rich and savory depth to every bite. Topped with a sprinkling of Parmesan cheese, this dish is a heavenly combination for gluten-free eaters and pasta lovers alike. Ready in just over an hour, this recipe is perfect for a cozy family dinner or an impressive meal to share with guests.
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 2 medium (about 1 pound) Potatoes
- 1 large Egg
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 2 Garlic cloves
- 1 28-ounce can Canned crushed tomatoes
- 1 cup Fresh basil leaves
- 0.5 teaspoon Freshly ground black pepper
- 0.5 cup Parmesan cheese, grated
Instructions
Place the potatoes in a large pot, cover with water, and bring to a boil over medium-high heat. Cook until fork-tender, about 20-25 minutes.
While the potatoes cook, prepare the tomato sauce. In a saucepan over medium heat, add 1 tablespoon of olive oil and sauté the minced garlic until fragrant, about 1 minute.
Add the canned crushed tomatoes to the pan, along with salt, pepper, and half of the basil leaves. Let the sauce simmer on low heat for about 20 minutes.
Once the potatoes are cooked, drain them and let them cool slightly. Peel the skins and mash the potatoes until smooth.
Mix the mashed potatoes with 1 cup of gluten-free flour and salt in a large bowl. Add the egg and mix until a dough forms. If the dough is too sticky, gradually add more flour until it is smooth and holds together.
Transfer the dough to a floured surface. Divide the dough into four parts and roll each into a 3/4-inch-thick rope. Cut the dough ropes into 1-inch pieces.
Lightly press each piece with a fork to create ridges, which will help the sauce cling to the gnocchi.
Bring a large pot of salted water to a boil. Add the gnocchi in batches, cooking until they float to the surface, about 2-3 minutes. Remove them with a slotted spoon and place on a plate to cool slightly.
Once all the gnocchi are cooked, add them to the tomato sauce and toss gently to coat. If the sauce is too thick, you may add a little pasta water to reach the desired consistency.
Serve the gnocchi with tomato sauce hot, garnished with remaining fresh basil leaves and grated Parmesan cheese.
Nutrition Facts
Calories |
2230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.9 g | 68% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 260 mg | 86% | |
| Sodium | 4238 mg | 184% | |
| Total Carbohydrate | 400.5 g | 146% | |
| Dietary Fiber | 38.7 g | 138% | |
| Total Sugars | 44.4 g | ||
| Protein | 60.7 g | 121% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 860 mg | 66% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 7673 mg | 163% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
