Gnocchi with marinara sauce is such a comforting dish and one of my favorites. It’s also a great way to use a a large amount of potatoes, since you can prepare the gnocchi in advance and store them in the fridge. This recipe doesn’t use eggs, so it’s also vegan-friendly.
Ingredients:
Gnocchi: potatoes | semolina flour | flour | salt
Marinara sauce: olive oil | garlic | canned tomatoes | bay leaf | fresh basil | salt | pepper
Recipe: Boil the potatoes until soft | Peel and mash them while they’re still warm | mix with semolina flour and flour until they have firmer consistency | Sprinkle semolina flour on a clean surface and roll the dough into a rope | Cut the gnocchi and transfer onto a baking sheet | Bring a pot of water to a boil and add salt | Add the gnocchi and wait until they float to the surface | Transfers to the baking sheed with a slotted spoon | You can either serve them this way or fry in some olive oil for a few minutes
Marinara: Heat olive oil over medium heat and add garlic | Fry until they begin to turn golden, then add the canned tomatoes | Add bay leaf and season with salt and pepper | Bring to a boil and then let it simmer for 1-2 hours on medium low heat | Add fresh basil and serve with the gnocchi
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