Gnocchi pasta, with its soft, pillowy texture and delicate flavor, is a beloved Italian dish that has won the hearts of food enthusiasts around the world. Whether you’re a seasoned chef or a sous chef in a restaurant, mastering the art of making gnocchi can elevate your culinary skills to new heights.
In this blog post, we will delve into the secrets of creating perfect gnocchi pasta and introduce you to Kagome’s top-quality tomato products, specifically their tomato puree, which adds a burst of flavor to any gnocchi dish.
Ingredients:
- 2 pounds (900g) of potatoes (Russet or Yukon Gold)
- 1 ½ cups all-purpose flour, plus extra for dusting
- 1 egg, lightly beaten
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup Kagome Tomato Puree
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- Salt and pepper to taste
- Grated Parmesan cheese and fresh basil for garnish
Instructions:
Cook the Potatoes
- Place the potatoes in a large pot of salted water and bring to a boil. Cook until the potatoes are fork-tender, about 20-25 minutes.
- Drain the potatoes and let them cool slightly. Peel the potatoes and pass them through a potato ricer or mash them until smooth.
Prepare the Dough
- In a large mixing bowl, combine the mashed potatoes, flour, beaten egg, salt, and black pepper. Mix well until a dough forms.
- Transfer the dough to a lightly floured surface and knead gently for a few minutes until it becomes smooth and elastic. Be careful not to overwork the dough.
Shape the Gnocchi
- Divide the dough into smaller portions. Roll each portion into a long rope, about ¾ inch (2 cm) thick.
- Cut the ropes into small pieces, about 1 inch (2.5 cm) long. Optionally, roll each piece over the tines of a fork or a gnocchi board to create ridges.
Cook the Gnocchi
- Bring a large pot of salted water to a boil. Add the gnocchi in batches, cooking them until they float to the surface, which should take about 2-3 minutes.
- Using a slotted spoon, transfer the cooked gnocchi to a colander to drain. Repeat the process until all the gnocchi are cooked.
Prepare the Tomato Sauce
- In a separate saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for a minute until fragrant.
- Stir in the Kagome Tomato Puree, dried basil, dried oregano, salt, and pepper. Simmer the sauce for about 10 minutes, allowing the flavors to meld together.
Combine the Gnocchi and Tomato Sauce
- Add the cooked gnocchi to the tomato sauce and gently toss to coat them evenly.
- Cook for an additional 1-2 minutes, allowing the gnocchi to absorb the flavors of the sauce.
Also read: Learn to Make the Perfect Aglio Olio Pasta with Kagome!
Serve and Garnish
- Transfer the gnocchi to serving plates or bowls. Sprinkle grated Parmesan cheese and garnish with fresh basil leaves.
- Serve immediately and enjoy the delicious homemade gnocchi pasta with Kagome’s Tomato Puree!
Note: Feel free to customize the sauce by adding cooked vegetables, fresh herbs, or protein of your choice to make it even more flavorful.
The Magic of Kagome’s Tomato Puree
When it comes to enhancing the flavor of your gnocchi pasta, using high-quality ingredients is paramount. Kagome, a renowned brand in the culinary world, offers a range of top-quality tomato products such as crushed tomato and Italian pizza pasta sauce, that can transform your dishes. Their tomato puree stands out as a versatile and reliable option. Made from the finest sun-ripened tomatoes, Kagome’s tomato puree brings a rich, vibrant taste to your gnocchi creations.
Also read: The Power Of Kagome: Tomato Products Concept And Standards
Mastering the art of gnocchi pasta is a delightful journey that combines skill, creativity, and the use of exceptional ingredients. Kagome’s tomato puree stands out as a top-quality product that enhances the flavor and authenticity of your gnocchi dishes. Its superior quality, authentic flavor, and versatility make it a must-have in your restaurant.
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