For day two cooking Vegetarian Italian For Dinner, I opted to make Gnocchi (nyoh-kee). Gnocchi are soft dough dumplings made with wheat flour, semolina, egg, cheese, potato and breadcrumbs. However as expected with all dishes, there are so many variations among the different regions. One just has to check online for some ideas and you end up being confused with the many options you get.
I wanted to keep mine very simple and after reading a lot, realized that flour and potato are the basic combinations and other things can be included based on your choice. The process was also much similar to Modak though not exactly the same. I loved the dough that formed after kneading with potatoes. It was so elastic and bouncing.
Since the idea was to make something filling for dinner, I decided to make it in a creamy sauce and when I saw this, I knew I would love it myself. Konda was very upset that I had made it when she wasn’t around. I have promised to make them again for her. Though I wonder, will I ever get back to a recipe!
I especially liked the sauce a lot, next time I should peel off the tomato skin and make a puree of it. That way the sauce would be much more saucy and creamy.
I was happy trying this as the creamy sauce was so tasty. We can add other pastas in this sauce and it should taste fantastic.
The theme made me expand my boundaries as otherwise I would never have tried a sauce that might look bland. Since my folks like cheesy sauce, they are fine tasting this. I had this as a meal and I was all fine and won’t mind making it again.
Homemade Eggless Gnocchi in Creamy Tomato Sauce
Serves – 1
Time – 30 mins
For the gnocchi
Potatoes, boiled and peeled – 1 cup
All purpose flour – 2 3- tsp
Salt to taste
For the creamy tomato sauce
Butter – 1 tbsp
Tomatoes, finely chopped – 1 cup
Grated cheddar cheese – 3 tbsp
All purpose flour – 2 tsp
Dried oregano – 1 tsp
Milk – 1 cup
Salt to taste
Pepper to taste
How to make the Pasta
For the Gnocchi
Press the boiled and peeled potatoes through a ricer or a grater. Slowly add the flour by teaspon and mix till the dough is not sticking. Knead well, cover and set aside for about 20 minutes. I kept it for about 10 mins.
Generously flour the rolling board. Knead the dough again and divide it into 4 parts. Roll out each part into a rope about half inch thick. Cut the rope into one inch sections. Make ridges on the gnocchi by rolling it over a fork.
Bring a large pot of water to boil on mediun-low heat. Add salt and carefully drop gnocchi one by one. Cook until gnocchi rise to the top. This should take about two minutes. Gently scoop them out using a slotted spoon.
For the Creamy tomato sauce
Heat butter in a nonstick pan. Add dried oregano and chopped tomatoes. Mix well and cook under a lid until tomatoes become mushy.
Add all purpose flour and keep mixing. Cook till the flour is fone, add milk and cook until the mixture thickens. Add salt and grated cheddar cheese. Once it boils, Toss the cooked gnocchi in the sauce and serve hot.