Ñoqui con Tuco Potato Gnocchi with Tomato Sauce
"Argentinan dish served on the 29th of the month, before everyone gets paid. They make their potato gnocchi from scratch. I'm using a pound of premade gnocchi . If you're feeling flush, you can add 8 ounces of cooked chicken breast chopped up; just add to sauce at very end."
Original is 4 servings
Ingredients
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- Sauce:
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- Topping:
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Nutritional
- Serving Size: 1 (938.7 g)
- Calories 348.5
- Total Fat - 16.3 g
- Saturated Fat - 4.9 g
- Cholesterol - 15.9 mg
- Sodium - 1605.5 mg
- Total Carbohydrate - 40.7 g
- Dietary Fiber - 8 g
- Sugars - 12.2 g
- Protein - 13.2 g
- Calcium - 343 mg
- Iron - 2.7 mg
- Vitamin C - 102.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat olive oil in a saucepan over medium heat.
Step 2
Add diced onion, carrot, garlic, and red bell pepper to the saucepan.
Step 3
Cook the vegetables for about 5 minutes, until they become translucent.
Step 4
Add the canned tomatoes and vegetable stock to the saucepan.
Step 5
Season the sauce with bay leaves, paprika, cumin, oregano, salt, and black pepper to taste.
Step 6
Simmer the sauce for approximately 30 minutes until it thickens.
Step 7
Use an immersion blender to blend the sauce until smooth, eliminating any chunks.
Step 8
Meanwhile, towards the end of the sauce cooking time, bring a second saucepan of heavily salted water to a boil.
Step 9
Cook the gnocchi in the boiling water until they float to the surface.
Step 10
Drain the cooked gnocchi.
Step 11
Serve the gnocchi with a generous amount of the thick sauce on top.
Step 12
Sprinkle grated Parmesan cheese over the dish.
Tips
No special items needed.
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