Gnocchi is always a delicious comforting meal and these homemade gnocchi are made with tomato and fresh herbs flavors.
Aaaah, comfort food! I needed lot’s of it this week so I made some…ok, I made a lot!
It’s been a rough start to kindergarten for my little guy and I needed something to calm my nerves while I’m home, thinking about him all day long. It’s hard enough for the parents to leave their baby in the care of some strangers for most of the day and it’s so much harder when your baby ends up having a tough time. Becomes harder and harder bringing them to school in the morning and actually having to leave. I wish that those “strangers” at school would be a little more sensitive to that fact. It’s like they don’t have kids of their own or have no hearts. Yea, I’m venting but I have a good reason. I’m mad at our new principal for changing a lot of things that we, as long time parents of that school, are used to. Most recent one was when she told us that we couldn’t walk our kiddos to class in the morning but had to drop them at the front door and leave. Yeah…that is so not going to work for me. I still walk him to class every morning and even armed forces won’t stop me.
But enough venting (I’ve been doing it for almost 2 weeks now), let’s talk about something comforting, like these Tomato Herb Gnocchi. Oh my gosh, they turned out SO good! I had to keep myself and my hands busy one particularly tough day this week, so I decided to make some gnocchi. (Always a good choice if you’re looking for comfort.) I’ve been trying to play with some flavored gnocchi and this one had been on a list forever. At first, I wanted to make tomato basil ones but then I decided to add a variety of fresh herbs and it was definitely the right decision. Try it, you and your tummy won’t be sorry!
Homemade Tomato Herb Gnocchi
- 2 1/2 lb Idaho potatoes about 4 cups mashed
- 2 3/4 cups flour
- 1 egg
- 6 oz tomato paste
- 1/4 cup minced fresh Italian parsley
- 2 Tbsp minced fresh basil
- 2 Tbsp minced fresh dill weed
- Fresh cracked black pepper
- You will need plenty of work surface so clear out a counter and make sure it's clean!
- Peel potatoes and cut out all the dark spots. Cook potatoes until completely done and easily mashed. Mash each potato with a fork (or a potato ricer if you have one) util it looks like small coarse crumbs. (Don't over-mash it.)
- When potatoes are cooled enough to be handled, place them in a mount on your work surface.
- Add flour, salt and pepper over the top.
- Make a well in the potato/flour mount, crack the egg in the middle and add tomato puree. Add all minced herbs on top.
- Use a pastry scraper, or a metal spatula (or even a large knife, carefully) to work flour, potatoes and egg together, until incorporated enough to knead.
- Knead the dough, adding a little more flour if the dough is too tacky, until smooth. Don't add too much flour, the dough should be moist but not sticky.
- Split the dough into several, workable pieces and roll each into about ½ inch - thick, long rope-like logs. Cut each into about 1-inch pieces. You an shape each gnocchi if desired.
- Gnocchi should be cooked right away or frozen.
- Cook: I prefer to saute gnocchi with some onions and garlic. When gnocchi is nicely golden grown on each side, add about 1/4 cup of broth (for about 25 gnocchi pieces) and cook until broth is gone. Simple and deeelicious! You can also boil them in a pot of salted water. (Drop desired amount of gnocchi in it and once they float to the top, cook for about 2 more minutes.)
- Freeze: Line large cutting boards with parchment paper. Spread out raw gnocchi on the paper (don't crowd them) and freeze for about an hour. Once completely frozen, place them into a freezer friendly, zip lock bag.
Check out these great recipes from other bloggers:
Gnocchi Spinach Chicken from Chew Out Loud
Cheeseburger Gnocchi from Kevin and Amanda
Loaded Chicken Alfredo Gnocchi Bake from Inside BruCrew Life
Gnocchi alla Sorrentina from Mother Thyme
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