Gnocchi in fresh marinara sauce

Ingredients:

Gnocchi

• 900 g of potatoes
• 2 cups premium flour + extra for dusting the work surface
• 1/4 teaspoon coarse salt
• 3 cups marinara sauce, recipe below
• Grated Parmesan cheese for serving
• Chopped fresh basil for serving
• Special equipment: vegetable mill or potato press

Marinara sauce

• 1/4 cup olive oil
• 3 crushed cloves of garlic
• 700 g chopped tomatoes
• 0.5 tsp Italian seasoning
• 2 tablespoons unsalted butter
• 6 chopped fresh basil leaves

Preparation:

1. Preheat oven to 190°C (375°F). Wash the potatoes thoroughly and pierce them several times with the tip of a knife. Bake on a baking sheet until tender, about 1 hour. Set aside to cool.
2. Once the potatoes are cool enough to handle, peel them and press the pulp through a potato masher. Sprinkle 1.5 cups of flour onto a clean work surface and spoon the mashed potatoes into the center. Season with salt to taste. Mix the mashed potatoes with the flour until the dough forms a smooth, slightly sticky ball. If the dough is too sticky, gradually add another 0.5 cup of the remaining flour.
3. Divide the dough into 4 equal pieces and cover 3 of them with a damp kitchen towel. On a lightly floured work surface, roll the dough into a 2.5 cm thick rope. Cut into 2 cm pieces. Turn the fork over and hold it at a 45-degree angle so the tines touch the work surface. Working with one piece of dough at a time, press the tines into it to create grooves on one side. Place the gnocchi on a large baking sheet lined with a kitchen towel. Repeat with the remaining pieces of dough.
4. Bring a large saucepan of salted water to a boil. Add half the gnocchi and cook until they float to the surface. Transfer to a shallow bowl and cook the remaining gnocchi.
5. Serve the gnocchi warm with marinara sauce. Top with grated Parmesan and garnish with chopped basil.
   
   Marinara sauce:
   
   In a large skillet, heat the olive oil over medium-high heat until shimmering. Add the garlic and cook, stirring, until fragrant, 1–2 minutes. Add the chopped tomatoes, Italian seasoning, and salt and pepper to taste. Bring to a simmer and cook the sauce for 5 minutes. Stir in the butter until melted. Remove from heat and stir in the chopped basil.