Potato Gnocchi With Creamy Tomato Sauce

These little guys are so quick and easy to prepare that you won’t even consider store-bought ones anymore. They are absolutely scrumptious and, even though you can use any sauce you want, this creamy tomato sauce complements them so well. After spooning out double servings of this week’s favorite dish, don’t you love to hear “I wish there was more!”? Well, here’s your recipe!

 


 

 


 

Remember to soak cashews, if you use this sauce!

Ingredients:

For gnocchi:

  • 2 lb (900 g) red potatoes with skins
  • 1 1/2 tsp Celtic sea salt
  • 3 Tbsp extra virgin olive oil
  • 1 1/4 cup (170 g) einkorn flour

 

  • water for boiling
  • more einkorn flour for work surface
  • more extra virgin olive oil for drizzling

For sauce:

  • 1/2 cup (70 g) cashews, soaked overnight or for a few hours
  • 1/2 cup filtered water
  • 3 Tbsp extra virgin olive oil
  • 1 sweet onion, diced
  • 4 cloves garlic, minced
  • 2.5 lb (1100 g) tomatoes, diced
  • 2 Tbsp maple syrup
  • 3 Tbsp homemade veggie broth concentrate (or store-bought to taste)
  • 1 tsp dried paprika
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp dried basil

 

  • chopped fresh herbs like parsley and basil for the finishing touch

 

 

Preparation:

For the gnocchi: bring potatoes with sufficient water to a boil in a large pot, and cook for about 30 minutes until potatoes are soft.

While potatoes are cooking, make your sauce. Drain and rinse soaked cashews, then place with 1/2 cup water into a high speed blender. Blend at high speed until creamy, 1 – 2 minutes, then set aside.

Preheat a large pot on medium heat, then add olive oil with diced onion. Sauté for about 8 minutes until onion is tender, then add garlic, tomatoes, and all the remaining sauce ingredients, except for the fresh herbs. Stir well, bring to a boil, then reduce heat and let simmer until tomatoes fall apart. Remove from heat and puree sauce. Make sure it doesn’t splatter! Stir in the cashew cream, and set aside. You’ll heat it up later.

Now tend to the gnocchi again. Drain cooking water from potatoes, and let them sit until their surface is dry and most of the steam is gone. Don’t let the potatoes completely cool down though. Thoroughly mash them until all the lumps are gone. I left the beautiful red skins on, but that’s up to you. Add Celtic sea salt and olive oil, then mash a little more until well combined.

Fill a large pot halfway with water and bring to a boil.

For the next step make sure the potatoes are not hot to the touch anymore. Use your hands to gradually knead in the flower. The result should be a soft but not too sticky dough. Flour your work surface, and work in several batches to roll the dough into about 3/4 inch (2 cm) thick ropes. Just imagine the width of a wine cork 😉 . Now cut the ropes into generous 1 inch (3cm) pieces, and use a fork to give them their typical gnocchi pattern.

 


 

 


 

Now it’s time to heat up your sauce and season to taste while stirring frequently. Once it bubbles, turn heat to low.

By now the water for your gnocchi should be boiling. Divide them into at least 2 batches which you cook separately. Each batch will be done in less than 3 minutes. Once the gnocchi come up to the surface, you can use a slotted spoon to transfer them to a serving dish. A drizzle of olive oil will keep them from sticking together while you make the next batch.

Drown your gnocchi in sauce, and top generously with fresh herbs. Enjoy!

 

Notes:

  • As mentioned above, you can use any of your favorite Italian sauces with these gnocchi.
  • If you don’t have a high speed blender, you can definitely use the sauce recipe without cashew cream. Just leave it chunky, and it will be perfect as well.
  • Vegan parmesan would be a nice topping.
  • If you like your gnocchi crispy, just pan-fry them in olive oil before adding the sauce (see picture below).