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Gnocchi with tomato sauce, mushrooms and mozzarella

Gnocchi with tomato sauce, mushrooms and mozzarella

How to prepare gnocchi:

Mix all the ingredients, knead until you get a soft, elastic dough. Let cool for 30 minutes.

From this dough we break the small pieces from which we form rolls. We cut these rolls into 5 cm parts. We pass these pieces over the teeth of a fork to give a pattern with wrinkles or we crush them with a fork and then we bring the edges inwards forming a gnocchi as in the picture. I made them the night before and left them in the fridge until the next day. They kept their shape very well.

Boil gnocchi in boiling salted water. When they come to the surface of the water, they are ready. We take them out in a heat-resistant dish and throw a cube of butter over them or sprinkle with a little olive oil. They are so good .... parmesan and ricotta give a special taste note. :)

How to prepare sauce:

Chop the onion and put it to harden in a little olive oil until it becomes opaque. Put the crushed garlic with a knife and finely chop. Mix a little and add the mushrooms. Heat them well, pour the tomato juice, chilli, salt, pepper, oregano. Let it boil on the lid, over low heat. At the end, sprinkle fresh or dried basil.

Pour the sauce over the gnocchi. Place pieces of mozzarella on top and put the dish in the hot oven for 10 minutes, over medium heat.

You have to try this really tasty combination!

I wish you good appetite!

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(5 points / total votes: 11)

Monica Mihaly 5 years ago - 10 March 2012 10:30

Re: Gnocchi a la parisienne

great, although I think it's better than in Paris
let's just say I didn't know how to properly explore French cuisine when I had the opportunity

Mata Georgiana Maria 5 years ago - 10 March 2012 11:03

Re: Gnocchi a la parisienne

can you tell me where you bought heat-resistant ceramic pots like the one in which you made this recipe? thanks

Simona-Adina Hotea 5 years ago - 10 March 2012 11:31

Re: Gnocchi a la parisienne

I can't wait to do them good!

Ioana 5 years ago - March 10, 2012 11:53

Re: Gnocchi a la parisienne

Monika, you have one more reason to revisit Paris

Georgian, I got them from ikea. as well as the individual ones: [link] I have a few more from berghoff, like this: [link]

Mari Ana 5 years ago - 10 March 2012 20:19

Re: Gnocchi a la parisienne

I can't find truffle oil. What would be better as a replacement?

Ioana 5 years ago - 10 March 2012 20:23

Re: Gnocchi a la parisienne

do not put anything, possibly add 1-2 cloves of garlic when sautéing the mushrooms, but it is not mandatory.

tatiana 5 years ago - 11 March 2012 12:48

Re: Gnocchi a la parisienne

Ardelean Ancutza 5 years ago - 12 March 2012 17:15

Re: Gnocchi a la parisienne

What a good look, I think it's very good. I like this presentation: the basic dish sitting down in the bowl and something creamy over it. I also often make peasant pie, we like it a lot.

Mata Georgiana Maria 5 years ago - 13 March 2012 12:18

Re: Gnocchi a la parisienne

Yesterday I got up and made this recipe. it came out great! and the dumplings turned out good for me. my husband was delighted with the dinner prepared like like like

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(5 points / total votes: 34)

angelique 10 years ago - 27 April 2008 14:19

They are also good in the version with gorgonzola, that slightly moldy cheese, melted a little butter, add boiled gnocchi and gorgonzola sauce (put the cheese in a saucepan with a little sweet cream or milk, heat until it melts and put it over the gnocchi)

Ioana 10 years ago - April 30, 2008 13:22

This gorgonzola topping is good, I tried it with spinach donuts. Anyway, whatever I put on gorgonzola sauce is successful.

olesea 10 years ago - 20 July 2008 01:55

only not GORGONZOLA. it smells bad

angela 10 years ago - 20 July 2008 13:54

olesea is a matter of taste, I didn't like gorgonzola either until I ate it with noodles and then I liked it

Mariana 9 years ago - 14 February 2009 11:12

Well, I found you! We were looking for the best CICI (gnocchi) recipe and I found it! I didn't make cici for a long time, but when I served them I made them with an ochiometer! how good you will be.

Ioana 9 years ago - 14 February 2009 11:55

Good morning, I can barely open my eyes and others make plans for gnocchi. you will see that you will not be disappointed by the recipe, after trying this one I liked the most

Ioana 9 years ago - 14 February 2009 14:57

hip, over any gnocchi goes any sauce that would go over pasta, from the white sauce that cornelia said, to the simple tomato sauce with mozzarella, cheese sauce, ragu.

in the sauce given by cornelia it would be a good idea to put, when it is ready and hot, some grated cheese to melt and then put it over the gnocchi

gnocchi I didn't keep them in the fridge, when I made them I threw them directly in the sauce. Angela can tell us if it's possible, if it doesn't dry out

but I kept them in the freezer: after I formed them (they don't boil!), I put them on the trays, I left them in the freezer for a few hours to freeze, then I put them in bags. and when we needed them, we threw them so frozen in the water and when they rose to the surface they were boiled and good for the papacy

Ardelean Ancutza 9 years ago - 14 February 2009 15:13

OK. Thanks, I'll do them next week and come back with a comment. A good day !

Ioana 9 years ago - 14 February 2009 15:31

because I don't have detailed pictures of this recipe and you've never done it before, I found a site where you can see how gnocchi are cut and shaped, mine, the ones in the picture I didn't turn on the fork [link]

Mariana 9 years ago - 14 February 2009 17:29


Ioana 9 years ago - 14 February 2009 18:09

I think I kept them for more than a month.

when I make, I make many, I freeze them on the trays so that they don't crush or deform and when they are hard I put them in bags to save space in the freezer, because I have a small freezer, above the fridge

Mariana 9 years ago - 14 February 2009 18:17

ooooooomthanks a lot for the answer! I will do so, because now I am free for a while then it comes. the job I hope. and it's with many, many hours a day! and with us only I cook although we are all adults for a long time !! ha, ha, but I don't mind that I really like to cook. I kiss you and thank you !! (I commit an indiscretion if I ask you you are from Transylvania.

Ioana 9 years ago - 14 February 2009 19:58

Transylvanian gives a mixture of Maramures and Salaj, but now I live in Cluj

cornelia 9 years ago - 14 February 2009 20:16

* mariana, in Italy, the most sought after gnocchi are the frozen ones, from the trade. They pour them like this, frozen, in boiling water, boil them like any pasta, strain them and serve them the same, with the usual pasta sauces. But I liked them the most simple, just sprinkled with olive oil and sprinkled with grated Parmesan. I found it funny that one of our Italian friends always had problems with his wife because he prefers frozen gnocchi to freshly prepared ones. He said that by freezing, potato starch and flour undergo a beneficial transformation for taste. So you might have a pleasant surprise and find that it's even better to do several at once and freeze them.
If you have more space in the freezer, you can do the same with homemade noodles (according to Ioana's method: let them freeze and spread them on a cardboard or plastic tray, then put them in bags of one serving).

* ancutza, for gnocchi, I prefer a simpler and easier sour cream sauce (both to prepare and digest): in a little chicken soup that boils in a saucepan, I pour sour cream in which I previously dissolved a tablespoon of flour pour lightly, mixing in one with the target, obviously the fire being reduced. Add salt, white pepper and a teaspoon of nutmeg. Boil very little, 2-3 minutes, until it starts to bind. Then I add boiled gnocchi separately and leave them on the fire for another 1-2 minutes. After turning off the heat, add 1-2 tablespoons of grated Parmesan cheese. (It is also very good with cheese, as Ioana suggests, but I don't use it for the simple reason that it extends from the hand to the mouth and ..I don't like it). Obviously, it works very well without parmesan or cheese, but that's really something. Super. Beware of salt, if you decide to put Parmesan cheese, it is also quite salty!

Mariana 9 years ago - 15 February 2009 14:04

Cornelia I greet you warmly and thank you very much for the clarification! I will do the same with them next week! And the sauce is so simple + and others that do not contain tomatoes! (This for me) I hug you dearly!

cornelia 9 years ago - 15 February 2009 19:45

Mariana, I hug you dearly too! I think we are about the same age and that's good because we have to strengthen our ranks to face these young, smart and very creative girls. But we don't give up either, do we?
At least some of our long culinary experience will be needed. I really felt the need for a significant change through the family menus, and these girls came right with their website! They are very dear to me!
I wish you and them a beautiful evening! We keep in touch, because we stay on the barricades, right?

Mariana 9 years ago - 16 February 2009 11:32

Ioana! I hug you hard, hard! We are almost neighbors! YupYYYYY. Look, I made a round of chickpeas (gnocchi) but without egg, for Friday !! and now I boiled the potatoes for two more rounds this time with egg! Tomorrow a portion! So I also did the ochiometer, but I put a bookmark in the recipe!

Ioana 9 years ago - 16 February 2009 11:51

have a good week and you mariana!

cornelia, mariana was right angela, age is how you feel, and you, how much energy you have, I think you are just my age, if not younger

Mariana 9 years ago - 16 February 2009 11:58

Oh, that's how I would like to know more about you, dear Ioana. (and you about me) but how. (Or if you have the same thoughts) Oh, I'm glad I met you.

cornelia 9 years ago - 16 February 2009 12:42

* Ioana, mother, both Mariana and I (I'm sure!) Thank you for your appreciation, but. you see, if they tell us a few more like you, we might start to take it easy and start flying around the plains. that it still started to give the grass ..and it's not very OK, that some might inform us (more or less gallantly) that. treatments have been invented for hormonal disorders

Ardelean Ancutza 9 years ago - 16 February 2009 16:26

Something went wrong with my dough. I made a double portion (one portion for my mother): weighed potatoes: 2 kg, boiled in shell and crushed as for puree, 4 beaten eggs, 2 leagues of oil, salt, but the flour took me a lot, I think I put 2 kg. With 500gr. I didn't manage to work the dough at all, it stuck to my hand a lot and I kept adding flour. In the latter I made half of the dough and put it frozen on the trays, the other half I put in a plastic wrap in the refrigerator until later in the evening because I was really upset with it. I worked very hard. I don't understand where I went wrong. Now I'm curious to see how they turn out. Tomorrow I boil them and if they are good I make the sauce, if not. goodbye .

angela 9 years ago - 16 February 2009 16:42

This thing sometimes happens and it may be because of the flour, no matter how much flour the dough is still soft. The gnocchi will be good but it will be hard to work with them, they will not be beautiful but they will be good. gnocchi should be kneaded for as little time as possible and they are fluffier when they are a little bigger.

Ioana 9 years ago - 16 February 2009 16:47

hip, potato dough is generally more sticky, you have to work with a lot of flour on the table and on your hands when you form it. if I think about it, I always made them with potatoes from the fridge, because I boiled them the day before and formed them the next day. but I didn't think it was so important that they were cold

now that I made gnocchi for the first time and I suffered like you, I kept unknowingly the flour and surprisingly they came out good, then I didn't realize that they are a bit crowded, because I hadn't eaten before. they will be less fluffy than they should be, but I think they will be edible

Ardelean Ancutza 9 years ago - 16 February 2009 16:55

Come on, you gave me the courage to model the other half. I'll be back with a comment that tastes good

Ioana 9 years ago - 16 February 2009 17:09

you'll like it I'm sure, and then on the second round when it comes out "like a book" you'll hear family members ask you why you don't make them according to the old recipe because they were better . literally, radu still remembers the first ones, the ones who missed being better than the ones who make them now according to the "new recipe", he doesn't know that that was a big disaster from my point of view and that of the Italians.

Mariana 9 years ago - 16 February 2009 18:43

Girls, I finished today with gnocchi, these! Uf.din 1 1/2 kg.of potatoes I made! Yes and my dough softened. but I took a break (at that time I made quick donuts which are good) and I continued, that I have an empty refrigerator and I turned it on! now sleeps the second round !! ha, ha and I have 1 kg tomorrow .potatoes, and he makes that too, but you should know that they don't all have the shape of a grade of 1o !! if it weren't for the fact that people would give them to my 2 dogs!

Ardelean Ancutza 9 years ago - 17 February 2009 13:02

Cornelia dear, can you tell me about the quantities of the gnocchi sauce you make? How much soup and cream do I have?

Ardelean Ancutza 9 years ago - 17 February 2009 13:20

Ioana, frozen gnocchi are put in water when water boils, right? Or are they put on from the beginning when the water is cold?

Ioana 9 years ago - 17 February 2009 13:20

cornelia 9 years ago - 17 February 2009 13:27

Ancutza, I use about 500ml of soup and a plastic glass, from the trade, of 4oog of sour cream (with 26% fat), in which I dissolve a spoon (with a tip) of flour. Usually, I add, at the end, after I put out the fire, two tablespoons of grated Parmesan cheese (it is also found in small packages, ready to be grated). If you have it, add a teaspoon of nutmeg (from the sachet, ready to be grated) so that the sauce acquires a special taste and aroma.
Kiss you! Good luck with that! Tell us how it turned out!

Ardelean Ancutza 9 years ago - 17 February 2009 13:41

Ioana, Cornelia - thank you for the quick answers, we'll hear from you later. with my first opinion about gnocchi

Mariana 9 years ago - 17 February 2009 19:43

Girls who do you think I made today type 2 gnocchi, they came out great and my friends liked them! I made chicken breast stuffed with cheese !! alas, alas I had to rest !! ha, ha no because today you didn't forget, I hope I still had to make gnocchi from 1 kg. of potatoes !! I still have to make from them. yes, I did it again with an ochiometer. they came out more handsome than yesterday! Luckily I had an empty refrigerator. good idea! I also sent it to 2 cousins ​​(that of storing them in the freezer! Let's go ready for half an hour to finish them. vb. later!

Mariana 9 years ago - 17 February 2009 20:38

Yes, yes I was diligent and I finished them! I forgot to write to you that in today's round (from 1 kg. Potatoes) I added: green dill, pepper, chily, and a spoonful of grated cheese !! I'm done to the frost! and see with or be. Where did you go out? kisses!

Ioana 9 years ago - 17 February 2009 21:55

If there is still room for comment, I would add that the success of this recipe, at least in terms of taste and consistency depends very much on the quality / variety of potatoes: Italians much prefer potatoes that grow in hilly / mountainous areas and can confirm that In addition, I assure you that there is a big difference if you have potatoes of the variety .. let's say Monalisa or Kenebek (the latter I do not like at all even if they are huge and you have more to clean !!) The amount of flour for .a kg of potatoes can exceed 250 g of flour but it means harder consistency at the end. In addition, many recipes do not use oil. and not even an egg, but I say that for not very floury potatoes, it is preferable to boil them in already hot water. Gnocchi can be frozen without problems, and when they are boiled, be sure to reduce the heat a little after the salted water boils: put them in and let them boil until they rise and the water starts to boil again. Your spice is to pour over hot gnocchi, melted butter flavored with sage and grated Parmesan cheese.

Ardelean Ancutza 9 years ago - 18 February 2009 10:56

They didn't work out for me. Angela said they must be fluffy. mine are a bit hard, the fork barely enters them and I left them to boil for a long time, but they can be eaten (and I still have 3 servings in the freezer) I think the potatoes are also to blame, they were not floury.
Ioana, I told you "what are you waiting for with pleasure, don't you eat with sweets", I also waited with lasagna. It was the first time I did these two things and I couldn't wait for the final result, to swallow them, and they didn't work out for me, but that's it, it's not a tragedy, it happens in bigger houses that you don't get a recipe.
Anyway, I got really upset about cooking and until my anger passes, I go on the weight loss diet that you do too, so 13 days off. Let the rest of the family do what they want.

Ioana 9 years ago - 18 February 2009 11:13

Ioana, it is possible that I used the Yukon, that I searched on the net and they looked like it, but in our country it doesn't say what kind they are in RO, on my nets it only says that they are for frying, puree or salads. probably because I took for salads they were floury and gnocchi came out every time. the first time I definitely used from my grandmother

so Anca shouldn't be upset, or please, only the 13 days so you can cure it and then I put pictures of the potato pies I used. and if I lose a lot of weight, I also take a round of gnocchi to take pictures. until then, hold on tight, to see how good it is when you see on the scales how kg goes.

Ardelean Ancutza 9 years ago - 18 February 2009 11:21

Ioana - God help me! But I don't eat beef and I'll make chicken breast as you taught me: [link]. But, not having an electronic scale, I ask you: how many grams does a chicken breast have?
By the way, if you are on a diet, do you not put any recipe today?

Ioana 9 years ago - 18 February 2009 11:40

half a chicken breast weighs just under 200 gr.
yesterday I made 3 halves for me and Radu and they weighed 550 gr, so if you make a piece and a half it's ok.

that's what we do, I eat beef but not so Radu, so I replaced it with chicken breast. the day we have spinach with a tomato and 2 boiled eggs I smother the spinach with the tomato and a little garlic and it is better than plain boiled, and cut the eggs on top.

Mariana 9 years ago - 18 February 2009 18:45

Dear Ioana, you are very right when you say that it depends on the potatoes, the amount of flour. I told you that I made twice as much as a kg of potatoes, at the ochiometer, but I wanted to make it according to your recipe and it couldn't be done! so my dear potatoes decide how much flour !! I'll kiss you! at least for me!

Nadia 9 years ago - 8 May 2009 14:51

I tried the recipe but unfortunately the dough did not work at all easily, it was very soft although I followed the recipe exactly. I was very disappointed. I finally thought I would find a perfect recipe for gnocchi but. that's it.

Ioana 9 years ago - May 8, 2009 18:37

the variety of potatoes is to blame, they must be floury

I redo the recipe next weekend and post pictures from the preparation and the potatoes to be used

Ioana 9 years ago - May 19, 2009 09:54

as promised, I redid the recipe, added pictures step by step, and added explanations about how I make gnocchi. in the pictures it is only half a portion, from 0.5 kg of potatoes

diana h 9 years ago - 17 June 2009 14:05

eeee, yes, so these are dumplings! the procedure is similar to that of our coltzunas. I'll try.

Armenica 9 years ago - 30 July 2009 11:13

Ioana tell me please go gnocchi su sois sauce and if she gives how many spoons

Ioana 9 years ago - 30 July 2009 11:19

do you want to serve them with simple soy sauce? I haven't tried, but I don't feel like it. if you want a quick sauce, try melted butter flavored with sage and grated parmesan (melt butter, add sage and leave a little on the fire, then take off the heat and put a few drops of lemon juice pour over gnocchi and grate ground )

Armenica 9 years ago - 30 July 2009 11:29

next to gnocchi it doesn't work to serve them with liver and onion, I kiss you

Ioana 9 years ago - July 30, 2009 11:32

ah, with liver goes, the sauce on the liver matches gnocchi

Armenica 9 years ago - 30 July 2009 14:57

Ioana! You went out for a meal. Thank you

Ioana 9 years ago - 30 July 2009 14:59

I'm glad I should leave the site because today I haven't eaten anything yet

ana 8 years ago - 2 October 2009 09:54

hmmm I have to try too.

ramona 8 years ago - 26 October 2009 10:52

now I'm trying this recipe. I hope I get it.

ana 8 years ago - 26 October 2009 14:02

laura 5 years ago - 3 October 2012 20:54

Went out. The new recipe succeeds. Thank you very much.

Andreea 14 minutes ago - 21 August 2018 15:38

For 750 g of potatoes, how many eggs should I need? 1 or 2? 500g seems like a few 1kg to me, it's like a lot. THX

Ioana 9 minutes ago - 21 August 2018 15:43

at 750 gr potatoes you need about 75 gr egg, that is a half egg. beat two eggs and weigh 75 gr))) or you can put two very small eggs and you have solved the problem.
an average egg has 50 gr (without shell of course), from now on you can do your calculation.

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Eggplant Gnocchi with Tomato Sauce

Eggplant peeled and then cut into cubes as long as the nail we put it in a pan with a little water, a pinch of salt and cover with a lid to simmer. In about 5 minutes, stirring from time to time, it has changed color and is so soft that it can be easily crushed with a fork. Now turn off the flame and drain the eggplant from the water in which it was baked.

You can very well use the cooked eggplant core (on the embers, in the oven, on the stove) and drained well of the juice.

While the eggplant is boiling / simmering, separately in a saucepan mix the freshly cut tomato pulp into very small cubes with the tomato pulp with onion and basil and let it boil over medium-high heat, the sauce should be reduced.

When the eggplant is drained well (we help it by crushing the eggplant pulp in a strainer with a spoon) we turn it into an astron and crush it well with a fork. We add as much salt and flour as we need to get a dough that we can easily give the shape of a roll but without being too soft or too hard.

Form a roll and cut pieces of it, give each piece the shape of a sphere and then lightly crush it with your fingertip to form a small hole, with this shape the sauce settles better.

Throw these dumplings in a saucepan with boiling water, add a pinch of salt and with a spoon mix lightly on the bottom of the bowl so that the gnocchi does not stick. They will float a little and in a few minutes they will rise to the surface. At this point I am ready. But if you don't like al dente, you can let them boil over low heat. Under no circumstances should you imagine that they will have the same consistency as those in potatoes that are very fluffy, but will be similar to the flour dumplings that are put in paprika.

When the gnocchi are ready, the sauce is ready (or even faster). Recover boiled gnocchi with a perforated palette and throw them in the pan with the tomato sauce. Mix well and serve.

Whoever wants can press grated Parmesan or other cheese from those listed above.

Gnocchi with mushrooms and bacon

Put a pot of water on the fire for the gnocchi. When the water starts to boil, add the pasta and let it boil for 3-4 minutes less than the cooking time mentioned on the package. They will continue to cook in the sauce, in the oven.

Preheat the oven to 180˚C.

For the breadcrumbs topping: melt the butter in a pan, then add the breadcrumbs and stir continuously until it starts to turn slightly golden. Put it aside.

In a hot pan, fry the bacon until golden and crispy.

Add the mushrooms, garlic and cook for a few minutes.

Add the cream cheese, stirring constantly over low heat, until it melts.

Stir in the milk, chives, salt and pepper, stirring constantly, until a homogeneous sauce is formed.

Drain the gnocchi of water and put them in the pan over the sauce, then add the Parmesan cheese and mix well.

Sprinkle the breadcrumbs over the pasta and bake for about 10 minutes.

Gnocchi with spinach in gorgonzola sauce

If I still baked potatoes for yesterday's recipe, I told myself not to burn the gas in vain and to put a few extra potatoes, to make a portion of gnocchi with spinach and gorgonzola sauce. Obviously, for a super fast version you can use purchased gnocchi. But on me, the preparation and especially the modeling of gnocchi, has a relaxing effect, so I prefer to make them at home whenever I have time.

Potato dumplings with tomato sauce and mushrooms

Because I'm a big pasta lover, I usually make potato gnocchi quite often, I could even say that it is one of my favorite dishes.

Gnocchi are dumplings that come from Italian cuisine, based on potatoes. They can be prepared with sauce, or we can bake them in a pan with various vegetables. We can even put a larger amount of flour, and the gnocchi that we have left to put in the freezer for other times, keep very well.

I ate the best gnocchi in Venice at an authentic trattoria. I remember fondly, the location was on a small, hidden alley, (I just found it) instead it was in the top of the recommendations of Venetian restaurants. The space inside was very small, I think it had no more than 6 tables for 4 people, it was arranged in a traditional style down to the smallest detail. It was a family business, now made up of three generations. We were very impressed, and everything we ordered was extraordinarily tasty and fragrant.

Of course, I don't know the secrets of the recipes of such a tractor with decades of experience, so I don't get gnocchi the same way, but I'm close. They are tender and fluffy, almost melt in the mouth and blend perfectly with the aromas of well-ripened tomatoes and fresh basil.


For gnocchi:

  • 300 g potatoes
  • 130 g extra flour for the countertop
  • 10 g of extra virgin olive oil
  • salt
  • 3-4 tomatoes (I used plums)
  • 1/2 onion
  • 2 cloves of garlic
  • 300-350 g mushrooms
  • 4-5 tablespoons tomato sauce
  • oregano
  • basil
  • salt pepper


1. Boil the potatoes in their skins until we can easily pierce them with a fork. Try not to check them too often because we don't want them to absorb a lot of water. We strain them and let them cool for a few minutes.

2. Peel the potatoes and grind them with a fork, add the oil, flour (a little at a time) and mix by hand until incorporated. Knead it for only a few minutes, if we knead the dough too much, it will require more flour, and the gnocchi will not come out tender and fluffy.

* The amount of flour differs depending on the type of potatoes we use. If we put new potatoes, they have more water so we will need even more flour. While old potatoes are more floury and will require less flour.

3. Give the worktop with flour, divide the dough into several pieces and form from each piece a roll with a diameter of about 2-3 cm. We cut the pieces about 2 cm each, which we can leave like this, or we can shape them by rolling them on a fork.

4. Put a saucepan of water to boil with salt, and when the water starts to boil add gnocchi. When they rise to the surface they are ready, we set them aside and strain the water.

5. In a large frying pan put the finely chopped and chopped onion together with the garlic cloves given through the press and a tablespoon of oil. Let simmer for a few minutes, stirring often, then add sliced ​​mushrooms, diced tomatoes and tomato juice. Put about a tablespoon of oregano, season with salt and pepper, cover with a lid and simmer for a few minutes.

6. Add gnocchi, season with inactive yeast and finely chopped fresh basil!

Video: Σπιτικά νιόκι με σάλτσα ντομάτας Επ. 22. Kitchen Lab TV. Άκης Πετρετζίκης (January 2022).