Parmesan Gnocchi and Tomato Sauce Recipe with Images
Learn how to prepare Parmesan Gnocchi and Tomato Sauce using Desiree potatoes, pasta flour, parmesan cheese, plum tomatoes, and vegetable stock. Here is a simple recipe guide with images.
Recipes by Finechef 
Cooking Preparation (Mis-en-place)
Assemble all the Parmesan Gnocchi and Tomato Sauce recipe ingredients on the preparation table.
- Cook the Desiree potatoes.
- Grate the parmesan cheese.
- Beat the eggs in a bowl and separate the egg white from the egg yolk.
- Place the necessary cooking equipment nearby.
How to prepare Parmesan Gnocchi and Tomato Sauce
Follow the steps below.
Ingredients
- 250g- pasta flour
- 4- egg yolks
- 700g- Desiree potatoes
- 50g- cream
- 150g- parmesan cheese
- 70g- butter
- 150g- carrot
- 50g- vegetable oil
- 20g- vegetable puree
- 2- bay leaf
- 40g- celery
- 1- clove of garlic
- 2- spring of thyme
- 2- juniper berries
- 400g- plum tomatoes
- 1ltr- vegetable stock
- sherry vinegar
- basil
- salt and pepper
- 20g- tomato puree
Nutritional Information
- Protein: 14.7g
- Fat: 25.0g
- Sat fat: 11.1g
- Energy: 1814kJ
- Fibre: 4.0g
- Sugar: 6.4g
- Cals: 433kcal
- Carb: 41.0g
- Sodium: 0.7g
Directions
1. Bake the potatoes.
Bake the potatoes in an oven for 40 minutes.
2. Remove the potato skins.
Remove the potato skins and press them through a drum sieve for a smooth texture.
3. Mix.
Add the parmesan, egg yolks, and butter to the pressed potatoes, and season with salt and pepper. Mix until smooth.Add the flour to the mixture until it is all absorbed.
4. Wrap the dough.
Wrap the dough in cling film and allow it to rest. Then roll and shape into small pieces.
5. Blanch the gnocchi.
Blanch the gnocchi in simmering water until they float. Then refresh them.
6. Cut the carrots.
Cut the carrots and celery into small pieces.
7. Sweat the vegetables.
Heat the butter and oil in a pan, and sweat the celery and carrot with the garlic, thyme, juniper berries, and bay leaf.
8. Chop the tomatoes.
Roughly chop the tomatoes and add them to the saucepan with the tomato puree. Cook.
9. Add the vegetable stock.
Add the vegetable stock and the cream, then reduce by half.
10. Add the vinegar
Remove the bay leaf and thyme, and add the sherry vinegar, then blitz until smooth.
11. Serve.
Combine the sautéed gnocchi and the warm sauce, and finish with fresh herbs and parmesan cheese.
