Tomato Water Gnocchi
Quick flour gnocchi made with boiling water, tomato paste, olive oil, and no potatoes.
Ingredients
Dough
Seasoning
Need a different yield?
Open this recipe in the scaler to adjust servings and turn the ingredients into a grouped shopping list.
Instructions
-
Bring the water to a boil with a small pinch of salt, then turn off the heat.
-
Add the flour, olive oil, and tomato paste all at once and stir fast with a wooden spoon until the mass comes together.
-
Turn the dough onto the work surface and knead it while still warm until it feels smooth, compact, and free of lumps.
-
Cover and let it rest for about 10 minutes.
-
Roll the dough into ropes about as thick as a finger, then cut small gnocchi and leave them plain or mark them with a fork.
-
Boil in salted water for a minute or two, just until they rise. Dress them with the sauce you prefer.
Storage & Meal Prep
Cook them the same day if possible. You can freeze them on a tray once shaped and boil them straight from frozen.
Interactive Nutrition Map
Customize Ingredients
Per Serving
The Story Behind This Dish
This is the kind of pantry dough that exists because somebody wanted gnocchi and did not want to wait on potatoes. The tomato paste is there mostly for color and a little savoriness.
I would not overwork the serving. A plain tomato sauce, butter and cheese, or even just olive oil and pecorino is enough.
You Might Also Like
Main Dishes Medium Gnocchi di Patate al Sugo
Soft potato gnocchi dressed with quick tomato sauce, basil, and grated pecorino or parmesan.
Main Dishes Easy Malloreddus (Gnocchetti Sardi) With Tomato and Saffron
The everyday Sardinian pasta: small ridged gnocchetti bathed in a golden saffron-tomato sauce. Simple, satisfying, and deeply traditional.
Main Dishes Medium Fregula Istuvada
A baked Sardinian fregula from the Barigadu area, mixed with meat sauce, pecorino, and hot lard for a dense, celebratory crust.