Description:
Soft potato dumplings coated with tangy tomato sauce~
Soft potato dumplings coated with tangy tomato sauce~
Ingredients:
3 medium size potatoes (~300g)
1 medium egg, lightly beaten
1 1/2 C flour
1/4 C flour
Salt and pepper to taste
2 1/2 medium tomatoes, diced
1 tsp oil
1 clove garlic, minced
1/2 tsp chilli flakes
1/4 tsp mixed herbs
2 tsp ketchup
3 medium size potatoes (~300g)
1 medium egg, lightly beaten
1 1/2 C flour
1/4 C flour
Salt and pepper to taste
2 1/2 medium tomatoes, diced
1 tsp oil
1 clove garlic, minced
1/2 tsp chilli flakes
1/4 tsp mixed herbs
2 tsp ketchup
Directions:
1) Cut potatoes into quarters and boil in salted water till easy to mash but still firm. Mash and leave to cool.
2) Add in egg, 1 1/2 C flour and 1/4 tsp pepper. Knead into a pliable dough, adjusting with the 1/4 C flour.
3) Separate dough into 4 parts, and into 4 rods. Cut into small gnocchi with a knife and press each down with a fork.
4) Cook in salted water till the gnocchi floats, and remove to set aside.
5) Reserve 1/2 tomato, and blister 2 tomatoes with some water. Mash slightly and set aside.
6) In a cooking pan, fry garlic and chilli flakes in oil till fragrant. Add in all the tomatoes, ketchup and mixed herbs. Cook for another 3 min, and adjust to taste with pepper or salt.
7) Stir in some gnocchi till heated up, and serve hot.
Remarks:
I like the tomato sauce, so much like those you can find in eateries - the blistered tomatoes imparted a plummy sweetness to the chunky sauce which was also punctuated with the zingy taste of garlic and herbs. On the other hand, the gnocchi was rather lacking in taste, I think I boiled the potatoes for too long and subsequently added too much flour to make a pliable dough since the potatoes absorbed a lot of water when boiling. But they look soooo good when raw:
And yes, it's too much gnocchi as well!!! The quantity can serve 3-4 people, whereas the sauce is only for one! The excess cooked gnocchi were kept in a tupperware filled with water to prevent them from sticking to each other. I tried toasting some and they tasted like.. flour crackers?
1) Cut potatoes into quarters and boil in salted water till easy to mash but still firm. Mash and leave to cool.
2) Add in egg, 1 1/2 C flour and 1/4 tsp pepper. Knead into a pliable dough, adjusting with the 1/4 C flour.
3) Separate dough into 4 parts, and into 4 rods. Cut into small gnocchi with a knife and press each down with a fork.
4) Cook in salted water till the gnocchi floats, and remove to set aside.
5) Reserve 1/2 tomato, and blister 2 tomatoes with some water. Mash slightly and set aside.
6) In a cooking pan, fry garlic and chilli flakes in oil till fragrant. Add in all the tomatoes, ketchup and mixed herbs. Cook for another 3 min, and adjust to taste with pepper or salt.
7) Stir in some gnocchi till heated up, and serve hot.
Remarks:
I like the tomato sauce, so much like those you can find in eateries - the blistered tomatoes imparted a plummy sweetness to the chunky sauce which was also punctuated with the zingy taste of garlic and herbs. On the other hand, the gnocchi was rather lacking in taste, I think I boiled the potatoes for too long and subsequently added too much flour to make a pliable dough since the potatoes absorbed a lot of water when boiling. But they look soooo good when raw:
And yes, it's too much gnocchi as well!!! The quantity can serve 3-4 people, whereas the sauce is only for one! The excess cooked gnocchi were kept in a tupperware filled with water to prevent them from sticking to each other. I tried toasting some and they tasted like.. flour crackers?
