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HOMEMADE GNOCCHI RECIPE with Tomato and Basil Cream Sauce.


Homemade Gnocchi with Tomato and Basil Cream Sauce. - YaEat.tv (1)
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Ya’Eat Cooking Channel- Servings: 6-8 | Prep Time 15 minutes | Cooking Time: 45 minutes.

Today’s recipe is Homemade Gnocchi with Tomato and Basil Cream Sauce.

This Homemade Gnocchi Recipe will impress you, your family members, friends, and guests. Don't miss out on this easy recipe that is sure to be a hit in your house. Join us for Season 2 | Ep. 3 or Recipe #51 on #YaEat. At Ya'Eat we specialize in #Italian and #Seafood #Recipes but do so much more. www.YaEat.tv

 
 

HOMEMADE GNOCCHI INGREDIENTS

  • GNOCCHI INGREDIENTS

  • 4 Russet / Baking Potatoes.

  • 1 ½ cup of All-Purpose Flour.

  • 1 Large Egg.

  • Sea Salt.

  • Black Pepper.

  • BASIL CREAM SAUCE

  • 12- 16 oz. Heavy Cream.

  • 1-2 oz. Butter.

  • ¼ cup Fresh Finely Chopped Basil.

  • ¼ cup Grated Pecorino Romano Cheese.

  • Pepper Corns (crushed to taste).

  • MARINARA SAUCE (Visit Ya’Eat Recipes for instruction)

  • 1 can San Marzano.

  • 3 Cloves Garlic (cook in only and remove for cream sauce).

  • 4 oz. Extra Virgin Olive Oil.

  • Fresh Basil and Parsley.

HOMEMADE GNOCCHI COOKING INSTRUCTIONS

  1. Start by peeling potatoes and cutting the potatoes in quarters or eights and place in a pot of salted boiling water, and cook them until they are tender (about 20 minutes). If you can easily penetrate the potato with a fork and it breaks apart, they are ready.

  2. Drain potatoes and feed them through a ricer.

  3. The potatoes will still be very hot, so be careful and let them cool down a bit.

  4. On a clean surface spread out the potato to help cool faster. Once the temperature drops, you can first check the seasoning and add Salt and Pepper if needed. Now make a window in the potato mixture and add one egg and gently mix it into the potato. If the potato is too hot, you will scramble the egg.

  5. Now slowly add the flour and fold it into the potato egg. Keep adding flour and folding dough until you get a nice consistency and that the dough will hold on its own but it is not too tough.

  6. Once you get to your happy place, cut the Gnocchi dough into smaller manageable pieces and roll out to about the width of your index finger.

  7. Cut rolled out dough about an inch wide, to make the Gnocchi shape use a Gnocchi Board and roll the cut piece down the board to give it the groves or you can use a fork but it is a lot harder to do.

  8. Place Gnocchi in salted boiling water and cook until they rise and a little more.

  9. While Gnocchi is cooking you can make the Basil Cream Sauce by adding cream, and butter to a sauté pan and cook down for a couple of minutes, lower the flame or heat, and add pecorino Romano cheese, finely chopped fresh basil, and crushed peppercorns and reduce for about a minute, and whisk together.

  10. Drain Gnocchi and add to a bowl with some Marinara sauce and pecorino Romano cheese and give it a good toss. Place on a plate and drizzle the Basil Cream Sauce on top and garnish with a sprig of fresh basil.

  11. You are done... Nice Job and Enjoy 😊

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