Italian
Potato Gnocchi with Marinara
Potato Gnocchi with Marinara is Italian home cooking, eaten at dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 2 lb russet potatoes
- 1.5 cups all-purpose flour
- 1 large egg
- 28 oz crushed tomatoes
- 3 garlic cloves
- 3 tbsp olive oil
- 1/4 cup chopped basil
- 1/2 cup grated parmesan
- 1 tsp salt
How to cook it
- Boil the potatoes whole until tender, then peel and pass them through a ricer while still warm.
- Meanwhile heat 2 tbsp olive oil, cook the garlic until fragrant, add the crushed tomatoes and basil, and simmer the marinara 20 minutes.
- Mix the riced potato with the egg, a pinch of salt, and enough flour to form a soft dough.
- Roll the dough into ropes, cut into pieces, and press each against a fork to make ridges.
- Boil the gnocchi in batches until they float, about 2 minutes, then lift them out with a slotted spoon.
- Toss the gnocchi gently with the marinara.
- Serve topped with parmesan.
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Potato Gnocchi with Marinara carries dairy, gluten, and eggs. It is free of the remaining 7 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | Yes | Chicken Cacciatore |
| Gluten | Yes | Butternut Squash Risotto |
| Shellfish | No | |
| Eggs | Yes | Butternut Squash Risotto |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Hearty
- Protein
- Medium
- Protein quality
- Partial
- Food groups it covers
- Grains, Vegetables, Egg, and Dairy
- How this was set
- Hand audited
When to cook it
Potato Gnocchi with Marinara takes about 60 minutes from a cold stove to the table, and the cooking itself is a proper project. It is eaten at dinner. Nothing in the calendar rules it out, so it is a year round dish.
More to cook
Cooked from the same things
Other dishes built on gnocchi, potato, and tomato.
From the same kitchens
More cooking from the United States.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.