Ñoqui con Tuco Potato Gnocchi with Tomato Sauce
Created by dienia b on May 25, 2023
- Servings: 4
- Prep Time: 9m
- Cook Time: 60m
- Recipe #40744
Ingredients
- 16 ounces dry potato gnocchi
- 6 cups water, boiling
- 1 teaspoon salt
- Sauce:
- 3 tablespoons olive oil
- 1 cup onion, diced
- 1 carrot, diced
- 2 cloves garlic, minced
- 1 cup red bell pepper, diced
- 1 can (28 ounces) tomatoes
- 2 cups vegetable stock
- 2 bay leaves
- 1 ½ teaspoons paprika
- 1/2 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Topping:
- 4 ounces Parmesan cheese, grated
How to Make
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Step 1: Heat olive oil in a saucepan over medium heat.
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Step 2: Add diced onion, carrot, garlic, and red bell pepper to the saucepan.
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Step 3: Cook the vegetables for about 5 minutes, until they become translucent.
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Step 4: Add the canned tomatoes and vegetable stock to the saucepan.
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Step 5: Season the sauce with bay leaves, paprika, cumin, oregano, salt, and black pepper to taste.
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Step 6: Simmer the sauce for approximately 30 minutes until it thickens.
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Step 7: Use an immersion blender to blend the sauce until smooth, eliminating any chunks.
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Step 8: Meanwhile, towards the end of the sauce cooking time, bring a second saucepan of heavily salted water to a boil.
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Step 9: Cook the gnocchi in the boiling water until they float to the surface.
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Step 10: Drain the cooked gnocchi.
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Step 11: Serve the gnocchi with a generous amount of the thick sauce on top.
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Step 12: Sprinkle grated Parmesan cheese over the dish.
Nutritional Facts
- 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