Gnocchi with Marinara Sauce

Gnocchi with marinara sauce is such a comforting dish and one of my favorites. It’s also a great way to use a large amount of potatoes, since you can prepare the gnocchi in advance and store them in the fridge. This recipe doesn’t use eggs, so it’s also vegan-friendly.

Ingredients:

Gnocchi: potatoes | semolina flour | flour | salt

Marinara sauce: olive oil | garlic | canned tomatoes | bay leaf | fresh basil | salt | pepper

Recipe:

• Boil the potatoes until soft
• Peel and mash them while they’re still warm
• Mix with semolina flour and flour until they have firmer consistency
• Sprinkle semolina flour on a clean surface and roll the dough into a rope
• Cut the gnocchi and transfer onto a baking sheet
• Bring a pot of water to a boil and add salt
• Add the gnocchi and wait until they float to the surface
• Transfer to the baking sheet with a slotted spoon
• You can either serve them this way or fry in some olive oil for a few minutes

Marinara:

• Heat olive oil over medium heat and add garlic
• Fry until they begin to turn golden, then add the canned tomatoes
• Add bay leaf and season with salt and pepper
• Bring to a boil and then let it simmer for 1-2 hours on medium-low heat
• Add fresh basil and serve with the gnocchi