Rosemary gnocchi sauce is a delicious preparation that accompanies one of the most popular dishes in Italian and Latin American cuisine: gnocchi. Originating from Italy, these small bites of dough have been adapted in each country, taking on local names and variants. In several Latin American countries, gnocchi are also known as "potato gnocchi" or simply "gnocchi," and are enjoyed at family celebrations and special holidays. In Argentina, for example, eating gnocchi on the 29th of each month is a tradition that symbolizes prosperity and good luck.
The use of rosemary in the sauce provides a fresh and deep aroma that perfectly complements the softness and texture of the gnocchi. In some regions, this sauce has different variations, adding local ingredients or native herbs, but the base of tomato, garlic, and basil remains a classic staple.
How to Make Rosemary Gnocchi Sauce
Ingredients: Flour, Egg, Salt, Ricotta Cheese, Tomatoes, Dried Basil, Garlic, Olive Oil.
Mix all the gnocchi ingredients in a food processor.
Mix until a ball of dough forms.
Place on a floured cutting board and knead until a firm consistency is obtained.
Cut a small piece and roll by hand into a long, thin strip.
Cut the strip into small, bite-sized pieces and place on a tray covered with wax paper and flour.
When the tray is full, you can add another layer of wax paper and flour and continue.
They can then be frozen directly on the trays covered with aluminum foil or cooked immediately.
Fresh or frozen, place them in boiling salted water like any pasta.
Cook until tender - do not overcook.
To make the sauce, cook chopped garlic in olive oil.
Add tomatoes and basil.
Cook until the tomatoes are thick and have a sauce-like consistency.
This should simmer for only 30-45 minutes maximum.
Rinse the pasta, cover with sauce and parmesan cheese, and enjoy.
