Just about everyone loves classic Italian gnocchi - miniature pillows of soft, potato-based dumplings. While it's borderline impossible to ever get completely tired of Italian pasta, every once in a while, different first course options within the wide world of Italian recipes do make an appearance, and gnocchi are part of that bunch.
Some prefer gnocchi even to pasta, and while tastes of course are up to the individual, it's not hard to understand why this classic Italian dish is so beloved. Potato Gnocchi holds it own beautifully with a variety of sauces, including the Mamablip Vegetarian Ragù sauce. If up until now, you though Ragù was applicable only to meat-based sauces, get ready to rock your Italian saucing world with this excellent vegetarian version, with the eternal Italian soffritto creating a flavorful, aromatic sauce base enhanced by your own favorite fresh herbs and seasonings.
The beauty of this classic Italian pasta and gnocchi sauce recipe is that it's so flexible, and adapts perfectly with any kind of aromatic adjustments you wish to make. You could even toss a handful of fresh veggies into the sauce as its cooking to up the bulk of this classic Italian vegetarian tomato-based sauce and make it entirely your own.
Your loved ones will be in a for potatoey, pillowy treat with the base of fresh Potato Gnocchi and the richness and delightful tastes of the Mamablip Vegetarian Ragù.
If you're new to the world of making fresh handmade gnocchi, this recipe is a great place to begin your gourmet journey.
An easy handmade Gnocchi recipe to work with and master, you'll be on your way to unearthing a whole new world of classic Italian first courses to make at home and enjoy together with your friends and family. Enjoy, and share your results on the Mamablip social media pages!
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Make the Gnocchi
If possible, please select potatoes that are white or yellow inside, as those are the potatoes that have a higher starch level. Also use potatoes that are somewhat older, as new potatoes have a higher water content.
Wash the potatoes well, and place in boiling water. Please try to select and use potatoes that are all more or less the same size (so they take about the same amount of time to boil properly). Try to boil gently so the peels don't break off the potatoes. Cook for about 35 minutes, until the potatoes are tender in the center.
Remove from heat, and peel potatoes once they're cool enough to handle. Using a potato masher, squash potato pulp.
On a wooden cutting board, place your flour in a heaping mound shape. Quickly and decisively add the potato mash and 3 pinches of salt to the flour and blend thoroughly (gently and quickly blend together). Don't use too much pressure to force the mixture together.
If your dough seems to be overly sticky, this might indicate the potatoes contained too much water in the pulp. In this case, you can add more flour to the mixture, being sure to blend well (see note above). Allow the dough to rest for a few minutes on the cutting board. Cut off a section of the dough, and roll out into a long log. Cut the log into pieces measuring 2cm long. Dust the pieces with additional flour over the tops, and place on a tray with a well-floured kitchen towel over the top of the pieces. Allow to rest approximately 15 minutes.
Make the Sauce
Peel the carrots and onion and dice both into fairly small cubes. Wash the celery and also dice into fairly small cubes.
Finely mince peeled garlic cloves. In a sauce pan, heat a few tablespoons olive oil until hot. Add prepared carrots, onion, celery and garlic to pan.
Heat over medium heat for 7 minutes, being careful not to burn the vegetables.
Once vegetables have turned slightly brown in color, salt to taste and add tomato puree and aromatic herbs. Lower heat, stir well and allow to cook for approximately 20 minutes from when the tomato begins to boil.
The sauce should boil very slowly, and during the last 5 minutes of cooking, add another pinch of salt. Once completed, check for taste.
Finish the Dish
Bring a pot of salted water to boil. When boiling, add gnocchi and cook them until they start floating to the top.
Serve with the sauce, mix gently so the gnocchi don't break.