Homemade Gnocchi with Tomato Sugo and Burrata
Why you will love this Homemade Gnocchi with Tomato Sugo and Burrata Recipe? Well if you’ve ever savoured a bowl of fluffy gnocchi topped with a rich tomato sugo and creamy burrata, you know the magic of this Italian classic. Making gnocchi from scratch elevates this dish, bringing a fresh and authentic taste right to your kitchen. In this post we will walk you through the steps to create the perfect Homemade Gnocchi with Tomato Sugo and Burrata, a dish that’s both comforting and elegant.
Why Make Homemade Gnocchi?
Homemade gnocchi offers a unique texture and flavour that store-bought versions just can’t match. The process is simpler than you might think, and the result is a soft, pillowy dumpling that melts in your mouth. When paired with a vibrant tomato sugo and creamy burrata, it’s a meal that showcases the best of Italian cuisine.
Ingredients for Homemade Gnocchi with Tomato Sugo and Burrata
Gnocchi:
- 3 large potatoes ( we have used Desiree potatoes)
- 2 cups all-purpose flour (plus more for dusting)
- 1 large egg
- 1 teaspoon salt
Tomato Sugo:
- 2 tbsp olive oil
- 1 onion
- 2 garlic cloves
- 800 grams passata
- ½ tsp sugar
- salt
- 6 leaves fresh basil
For Serving:
- 150 gram burrata ball, at room temperature
- Fresh basil leaves, for garnish
- Grated Parmesan cheese (optional)
Tips for Perfect Homemade Gnocchi
- Use Desiree Potatoes: These potatoes have a low moisture content, high starch content and a firm texture. Perfect for making fluffy gnocchi)
- Don’t Overwork the Dough: Kneading the dough too much can make the gnocchi tough. Handle the dough gently.
- Cook Immediately: Gnocchi is best cooked and eaten immediately after making it. However if you need to store it, freeze it on a baking sheet before transferring it to a freezer bag.
Wine Pairing and Serving Suggestions
This Homemade Gnocchi with Tomato Sugo and Burrata pairs beautifully with a light-bodied red wine like a Chianti or a Barbera. A side of crusty bread to mop up all the left over sauce. Or a simple rocket and parmesan salad completes the meal, balancing the richness of the gnocchi and burrata.
Conclusion: A Taste of Italy at Home
Making this Homemade Gnocchi with Tomato Sugo and Burrata Recipe is a rewarding experience that brings the flavours of Italy right to your table. Whether you’re a seasoned chef or a home cook looking for a new challenge, this dish is sure to impress and delight.
Frequently Asked Questions (FAQ)
Q: Can I make the gnocchi ahead of time?
A: Yes, you can make the gnocchi and freeze them. Lay them on a baking sheet, freeze until solid, then transfer to a freezer bag. Cook directly from frozen when ready to use.
Q: What other sauces can I use with homemade gnocchi?
A: Gnocchi is versatile and pairs well with Pesto, Amatriciana , or a creamy Boscaiola.
Q: How can I make this dish vegetarian?
A: This dish is already vegetarian. To make it vegan, substitute the egg in the gnocchi with a flax egg and use a vegan cheese alternative.
Homemade Gnocchi with Tomato Sugo and Burrata
Equipment
- 1 large saucepan
- 1 fry pan (skillet)
- 1 potato ricer or vegetable mill
Ingredients
For the Gnocchi
- 3 large potatoes we have used Desiree potatoes
- 2 cups all-purpose flour plus more for dusting
- 1 large egg
- 1 teaspoon salt
For the Tomato Sugo
- 2 tbsp olive oil
- 1 onion
- 2 garlic cloves
- 800 grams passata
- ½ tsp sugar
- salt
- 6 leaves fresh basil
For Serving
- 150 gram burrata ball at room temperature
- Fresh basil leaves for garnish
- Grated Parmesan cheese optional
Instructions
For the Tomato Sugo
- Heat the olive oil in a large saucepan over low/medium heat. Add the chopped onion and sauté until softened and fragrant about 10 minutes. Next add the garlic and sauté for a further 2 minutes.
- Pour in the tomato passata, sugar, salt and basil and stir to combine.
- Bring the sauce to a gentle simmer, then reduce the heat to low. Let it simmer uncovered for about 30-40 minutes, stirring occasionally, until the sauce has thickened to your desired consistency.
- Taste and adjust the seasoning if needed.
- Once the sauce is ready, remove it from the heat and let it cool slightly. Serve the Sugo over your favourite pasta, garnished with torn fresh basil leaves for a burst of freshness and a generous sprinkle of freshly grated parmesan. Or use the Sugo in other dishes as mentioned above.
Homemade Gnocchi
- Step 1: Prepare the Potatoes
- Boil the Potatoes: Place the potatoes in a large pot and cover them with water. Bring to a boil and cook until the potatoes are tender, about 20-30 minutes.
- Peel and Mash: Drain the potatoes and let them cool slightly. Peel and pass them through a potato ricer.
- Step 2: Make the Gnocchi Dough
- Mix the Ingredients: Spread the potatoes on a clean surface and sprinkle with salt and allow to cool completely. Next sprinkle with flour and pour over the beaten egg.
- Form the Dough: Gently mix the ingredients together using your hands. Knead the dough lightly until it comes together and is smooth. Be careful not to overwork the dough, or the gnocchi will become tough.
- Step 3: Shape the Gnocchi
- Divide the Dough: Cut the dough into four equal pieces. Roll each piece into a long rope, about ½ inch in diameter.
- Cut into Pieces: Use a knife to cut the ropes into 1-inch pieces. If desired, roll each piece over a gnocchi board or the back of a fork to create ridges. You can also just leave them as little pillows.
- Step 4: Cook the Gnocchi
- Boil the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes.
- Drain: Use a slotted spoon to transfer the gnocchi straight into the waiting sugo.
Assemble the Dish
- Gently toss to coat the gnocchi evenly with the sauce.
- Serve with Burrata: Transfer the gnocchi and sauce to serving serving dish. Top with burrata. Garnish with fresh basil and grated Parmesan cheese if desired.
Video
Nutrition
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An absolute delicious dish 😋👏💕