Potato Gnocchi with Leek, Peas and Parmesan

Homemade potato gnocchi with leek and peas in a spicy tomato-garlic sauce, finished with Parmesan. A cheap, filling dish made from simple pantry ingredients.

By yumbelo · 4 servings · 60 minutes

Ingredients

• 1000 g floury potatoes
• 150 g wheat flour (type 405)
• 1 pc egg (size M)
• 1 tsp salt
• 1 pinch nutmeg, grated
• 2 pc leek stalks
• 200 g frozen peas
• 2 pc garlic cloves
• 2 tbsp tomato paste
• 200 ml water
• 3 tbsp olive oil
• 60 g Parmesan, freshly grated
• black pepper, freshly ground

Method

1. Wash the potatoes, boil them in their skins in water until soft, drain, let them steam dry briefly and peel while still warm.
2. Press the potatoes through a ricer or mash them finely and let them cool slightly.
3. Add the flour, egg, 1 tsp salt and the nutmeg to the potatoes and knead into a smooth, non-sticky dough. Add a little more flour if needed.
4. Divide the dough into 4 portions, roll each into a finger-thick log and cut into pieces about 2 cm long. Lightly press each with a fork.
5. Trim the leek stalks, wash them and slice into thin rings. Finely chop the garlic cloves.
6. Heat 2 tbsp olive oil in a large pan, sweat the leek and garlic in it for 3 to 4 minutes. Stir in the tomato paste and toast briefly.
7. Deglaze with the water, add the frozen peas and simmer everything for 4 to 5 minutes. Season with salt and pepper and keep warm.
8. Bring plenty of salted water to a boil in a large pot. Add the gnocchi in batches and, after about 2 to 3 minutes, once they float to the surface, lift them out with a slotted spoon.
9. Toss the gnocchi with the remaining olive oil and the vegetables in the pan briefly until they are lightly browned.
10. Plate and sprinkle with the grated Parmesan.