Tomato Cream Gnocchi Recipe

Name: Tomato Cream Gnocchi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Pasta & Noodles
Ingredients: 2 large Potatoes; 1/2 Egg; 30 grams Cake flour; 30 grams Strong Bread flour; 1 Salt; 1/2 can Canned tomatoes; 80 ml Heavy cream; 1 Parmesan cheese; 1 Soup stock cube; 1 Fresh basil; 1/4 Onion; 1 tbsp Olive oil; 1 Minced garlic; 1 Red chili pepper; 1 tbsp Red wine

Servings: persons

2 large Potatoes
1/2 Egg
30 grams Cake flour
30 grams Strong Bread flour
1 Salt
1/2 can Canned tomatoes
80 ml Heavy cream
1 Parmesan cheese
1 Soup stock cube
1 Fresh basil
1/4 Onion
1 tbsp Olive oil
1 Minced garlic
1 Red chili pepper
1 tbsp Red wine

1
Boil the potatoes unpeeled.
2
When cooked, peel and strain.
3
Mix the strained potatoes with the egg.
4
Sift in the cake flour and strong bread flour and knead.
5
When the dough comes together, shape into a long sausage shape that's 2 cm in diameter.
6
Slice into 2 cm rounds from the end.
7
Roll the cut pieces into a ball, and press into the back of a fork to make grooved patterns.
8
Cook in salted boiling water.
9
Saute the minced garlic and the red chili pepper in olive oil.
10
When fragrant, add the minced onion and continue to saute.
11
Add the canned tomatoes, red wine, soup stock cube, and basil.
12
Bring it to a simmer, and add the heavy cream.
13
Scoop out the gnocchi when they float up to the surface, and mix with the sauce.
14
Serve with lots of parmesan cheese, and enjoy!

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 large Potatoes, 1/2 Egg, 30 grams Cake flour, 30 grams Strong Bread flour, and more.

Yes, Tomato Cream Gnocchi falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomato Cream Gnocchi

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