Perfect Gnocchi Pillows Every Single Time

Von Vincenzo's Plate · 60 Min.

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Zubereitung

1. Peel and wash the potatoes, cut into small chunks, and boil them for about 10 minutes, until a fork passes through easily without overcooking.
2. Rice the hot potatoes a bit at a time (a fork works too, but takes longer), spread them out to cool slightly, and break up any clumps.
3. When cool but not cold, pile the riced potato, make a well, crack in the egg, beat it and mix it into the potato.
4. Add the flour gradually and work it into the potato, gathering any loose flour, until a smooth, non-sticky dough forms. It should not be overly soft.
5. Form a small loaf and cut it open; the inside should be soft and dry, not sticky.
6. Roll pieces into long thin ropes, cut at an angle into small pillows, and place them on a floured tray. You may freeze them on the tray, then move them to a zip bag.
7. Boil water with rock salt, add the gnocchi, and stir gently with a wooden fork to prevent sticking. They are ready when they rise to the surface; taste one if unsure. Drain well.
8. For the sauce: finely chop the carrot and onion, sauté gently in plenty of extra virgin olive oil for a few minutes, then add the tomato passata and a celery stalk.
9. Simmer the sauce for at least 30 minutes, until oil rises to the top. Remove from heat and stir in fresh basil at the end.
10. Put sauce in a serving bowl, add the gnocchi, cover with more sauce and grated Parmigiano Reggiano.

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