Gnocchi with Spicy Tomato Sauce Recipe

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Gnocchi with Spicy Tomato Sauce
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Ingredients
20
Count
Nutrition
461
Calories
Total time
155
Minutes
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Ingredients:

Directions:

  1. Bake potatoes in a 350 degrees F oven until tender. When cool enough to handle scoop out the insides and put through a ricer to eliminate any lumps.
  2. In a small bowl combine the egg, salt and nutmeg. On a lightly floured work surface mound the potatoes making a well in the center. Pour in the egg mixture then, using your fingers or a fork, begin to mix the eggs into the potatoes working from the outside in as to not break the moat. When eggs are about halfway combined begin to sprinkle a bit of the flour and cheese over the potatoes, continuing to lightly knead, bringing the mixture together adding more flour as needed to make a pliable dough. Once the dough is no longer sticky the dough is done. It is important not to overwork the dough creating gluten giving the dough a dense texture. Working quickly and lightly will give you light, airy gnocchi.
  3. Dust the board with flour and roll 1/4 of the dough into a long rope about 1-inch thick. Cut into thumb size sections and set aside, tossing with a bit of flour to avoid them from sticking together. Repeat with the other pieces of dough. Using the back of a fork take each gnocchi and gently roll over the tines by lightly pressing with your thumb and allowing the gnocchi to fall off the fork.
  4. Boil gnocchi in a large pot of salted water until they float. When they float they are done. Remove and toss immediately with Spicy Tomato Sauce. Garnish with torn basil leaves and additional cheese.
  5. Spicy Tomato Sauce:
  6. In a large saucepot over medium-high heat add olive oil. Add onions and saute until softened, about 3 minutes. Add garlic and saute until fragrant. Add oregano, chili flakes and tomato paste, stir until combined and paste cooks into the mixture, about 1 minute.
  7. Add red wine, stirring until almost completely evaporated. Season with kosher salt, pepper, to taste, and tomatoes using the back of a spoon to break up the tomatoes. Bring to a boil then reduce to a simmer and allow to cook down about 20 minutes.
  8. Taste the sauce and add red wine vinegar, cheese and additional salt and pepper, if needed. If desired you may puree the sauce at this point using an immersion blender or keep it chunky. Serve with gnocchi.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 461.46 Kcal (1932 kJ)
Calories from fat 108.49 Kcal
% Daily Value*
Total Fat 12.05g 19%
Cholesterol 38.83mg 13%
Sodium 1012.41mg 42%
Potassium 1233.84mg 26%
Total Carbs 67.96g 23%
Sugars 3.2g 13%
Dietary Fiber 5.5g 22%
Protein 15.72g 31%
Vitamin C 18.7mg 31%
Iron 2.7mg 15%
Calcium 221.8mg 22%
Amount Per 100 g
Calories 149.84 Kcal (627 kJ)
Calories from fat 35.23 Kcal
% Daily Value*
Total Fat 3.91g 19%
Cholesterol 12.61mg 13%
Sodium 328.75mg 42%
Potassium 400.65mg 26%
Total Carbs 22.07g 23%
Sugars 1.04g 13%
Dietary Fiber 1.78g 22%
Protein 5.1g 31%
Vitamin C 6.1mg 31%
Iron 0.9mg 15%
Calcium 72mg 22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.4
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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