Gnocchi with spicy mushroom tomato sauce
Gnocchi with spicy mushroom tomato sauce is a recipe with fresh ingredients from the fruit‑vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 kg starchy cooking potatoes
- 125 g flour
- 100 g semolina
- Salt
- pepper (ground)
- 200 g mushrooms
- 2 dried chili peppers
- 3 Garlic cloves
- 4 tbsp olive oil
- 800 g peeled tomatoes (1 can)
- 2 tsp thyme
Instructions
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1.
Peel, wash, and boil the potatoes in salted water for 25‑30 minutes. Drain, let them steam a bit, then press through a potato masher. Allow to cool slightly, then knead with flour, semolina, and salt into a pliable dough.
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2.
Roll the dough on a lightly floured surface into finger‑thick ropes, cut into ~3 cm pieces, and gently indent each piece with a fork (rolling over the tines). Place side by side on a floured cloth.
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3.
Clean the mushrooms and slice thinly. Crush the dried chilies in a mortar. Peel and finely chop the garlic.
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4.
Heat olive oil in a pot. Sauté the mushrooms, then add garlic and chili for a short time. Add tomatoes with their juice, season with salt and pepper, and simmer uncovered over medium heat for 20 minutes.
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5.
Bring salted water to a boil in a large pot, drop in the gnocchi, and let them cook in simmering water for 6‑10 minutes. They’re done when they rise to the surface. Remove, drain, and serve with sauce on plates, sprinkled with thyme.
