So, I actually have made Gnocchi before and I have made Tomato Sauce before and it has all tasted very nice. But I have never written down a recipe, calculated the calories or evaluated with my husband what could be improved. But now I have!
Just a few weeks ago we were having some leftovers for dinner. Now, this is true: We are still eating American Meatballs because I made such a bunch. But hey, they are pretty darn good, so why wouldn’t we? So we were having meatballs, and we wanted potatoes along side of them. But the potatoes we bought (on sale, how stupid) were not good at all. So we decided to mash them up and make them into something beautiful! And that we did! That we did! On top of that I happened to make an extraordinarily great pasta sauce that night, so I think it deserved a spot since Gnocchi is so easy, it barely counts as a recipe itself.
Ingredients for 2 people:
400 g potatoes, boiled and cooled
50 g all-purpose flour
½ tsp salt
- Run the potatoes through a strainer
- Place the potatoes in a pile on the table, add flour and salt and mix to form a dough.
- Roll the dough into strings and cut small pieces
- Roll the gnocchi on a fork to create the stripes that sucks up all the sauce
- Get a pot of water boiling and let the gnocchi boil for a couple of minutes. Once the gnocchi reach the surface you just count to ten or so, then it’s done.
Alteration: If you are not so very scared of calories as I am some days, I would recommend trying 150 g flour instead, and that way it will be much more like pasta! With my recipe we look at about 110 cal/100 g.
Note! If you do not get the gnocchi out of the water in time the gnocchi will taste weird, get spongy and fall apart. Don’t leave it in to long!
1 tsp oil
4 cloves garlic
1 can chopped tomatoes (400 g)
1 cup water
1 vegetable bullion cube
1 tsp dried basil + a little fresh leaves
1 tsp dried oregano
1 tsp salt
¼ tsp pepper
1 dl milk
- Blend up the onion and garlic.
- Get a pot on medium heat and add the oil
- Fry the onion and garlic in the pot for 5 minutes
- Then add everything else except the milk
- Simmer under a lid for 30 minutes/the time you spend making gnocchi
- Add the milk 5 minutes before dinner is served and bring it back to a simmer
- When dinner is on the table you season to taste and serve
Tomato sauce is really the perfect excuse for using some dead-old onion and garlic and an almost dead basil in your window.
The reason my milk isn’t in the picture? Honestly – The sauce was to spicy so the milk was an emergency savior and it turned out that wasn’t all bad luck!
This sauce is just about 50 calories pr 100 grams.