Potato Gnocchi with Vegetables with carrots
Potato Gnocchi with Vegetables with carrots. Book: https://www.gutenberg.org/ebooks/59047 Quantities and instructions were newly written for home cooking; this is not a historical transcription. Not…
- 750 g potatoes
- 200 g wheat flour
- 25 ml olive oil
- 200 g tomatoes
- 8 g garlic
- 4 g salt
- 1 g black pepper
- 2000 ml cooking water
- 120 g carrots
- Boil the potatoes in their skins for 20–25 minutes until tender. Drain, peel while warm and mash; cool for 10 additional minutes. Peel carrots and dice to 1 cm.
- Mix potatoes with flour and half the salt to make a soft dough; add no extra water. Divide into four ropes, roll 2 cm thick and cut into 2 cm pieces.
- Heat oil and garlic for 30 seconds. Add diced tomatoes, all variation vegetables, pepper and 100 ml of the measured cooking water; simmer 12–15 minutes until tender.
- Bring the remaining water and salt to a boil. Cook gnocchi in batches until they float, then continue for 2 minutes; remove with a slotted spoon. Toss gently with sauce and serve four portions. Cool leftovers rapidly in shallow containers and refrigerate at 4 °C within 2 hours.
- Photo: Ivan Vighetto — Wikimedia Commons, CC BY-SA 3.0. Source: https://commons.wikimedia.org/wiki/File:Gnocchi_al_pomodoro.JPG Licence: http://creativecommons.org/licenses/by-sa/3.0/ Resized and converted to JPEG; no crop. Gnocchi in tomato sauce illustration; vegetables and shape may differ.
Original modern halal adaptation and ingredient variation inspired by Pellegrino Artusi, La scienza in cucina e l'arte di mangiar bene, dish family: Potato Gnocchi with Vegetables.