Gnocchi with a Tomato Garlic Cream Sauce
Looking for a fun idea for dinner? These easy to make gnocchi will hit the spot. If you’re not a fan of blue cheese, simply omit and enjoy!
Ingredients
2 medium russet potatoes, peeled and diced
1 1/2 cups flour
2 eggs
1 tbsp salt
For the Sauce:
5-6 Roma tomatoes
4 garlic cloves, peeled
1/2 cup heavy cream
1/3 cup crumbled blue cheese
Salt and pepper to taste
Instructions
1
Add the prepared potatoes to a large pot and cover with cold water. Bring to a boil, reduce heat to a simmer and cooked for about 20 minutes or until the potatoes are fork tender. Drain and add the potatoes to the bowl of your food processor with the dough attachment.
2
Add the flour, eggs and salt to the food processor and pulse everything together until it combines into a soft dough. If needed, add a little water to help pull it together into a dough.
3
Remove the dough from the food processor and roll it into a long rope (about as round as a finger). Cut the rope into 1/2 inch pieces. If desired, roll the pieces over the back side of a fork to put the traditional grooves into the gnocchi.
4
Place the gnocchi in a large pot of salted boiling water and cook for about 5 minutes or until they are floating on top and not sinking to the bottom of the pot. Drain the gnocchi and set aside.
5
In your blender, add the roma tomatoes, garlic cloves, heavy cream, blue cheese, salt and pepper. Blend everything together until well blended.
6
Heat a large frying pan on the stove and add enough olive oil to coat the bottom of the pan,
7
Add the cooked gnocchi to the fry pan and sauté for a couple of minutes to add some color to them.
8
Pour the blended tomato sauce into the fry pan with the gnocchi and bring to a simmer. Cook the tomato sauce for 5 minutes.
9
Serve the gnocchi with a sprinkling of parmesan cheese and enjoy!
Tags:
chefbryan
