Ingredients for Romeri S Gnocchi Sauce
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How to Make Romeri S Gnocchi Sauce
- **Make the Gnocchi Dough:** In a food processor, combine 2 lbs russet potatoes (cooked and riced), 2 large eggs, 2 cups all-purpose flour, 1 tsp salt, and 1/4 cup grated Parmesan cheese. Pulse until a dough ball forms.
- **Knead the Dough:** Turn the dough out onto a lightly floured surface and knead until smooth and firm (about 5-7 minutes).
- **Shape the Gnocchi:** Cut off a small piece of dough and roll it into a long, thin rope (about 1/2 inch thick).
- **Cut and Prepare:** Cut the rope into 1-inch pieces. Use a fork to create ridges (optional). Place gnocchi on a lightly floured baking sheet.
- **Cook or Freeze:** You can cook the gnocchi immediately or freeze them on the baking sheet for later use. If freezing, cover with plastic wrap and then foil.
- **Cook the Gnocchi:** Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface and are tender (about 2-3 minutes).
- **Make the Sauce:** While the gnocchi cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 cloves minced garlic and cook until fragrant (about 30 seconds).
- **Simmer the Sauce:** Stir in 2 (28 ounce) cans crushed tomatoes, 1/4 cup chopped fresh basil, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer, reduce heat, and cook for 30-45 minutes, stirring occasionally, until the sauce has thickened.
- **Combine and Serve:** Drain the cooked gnocchi and add them to the sauce. Toss to coat. Serve immediately topped with freshly grated Parmesan cheese and extra basil.
Nutrition Information (Approximate per serving)
Sodium
118 g
Sugar
105g
Fat
245g
Carbs
81g
