These gnocchi with tomato and meatball are wonderful, here are many tricks to achieve their perfect texture. If you live in Spain, it is possible that gnocchi are the dish of Italian origin that makes you less funny. Therefore, what is going to shock us the most when we make homemade gnocchi is the wonderful difference in texture between these and those bought in any supermarket bag.
The gnocchi should be fluffy and tender, almost like little clouds, barely have a bite texture but rather melt in the mouth only by squashing them with the tongue on the palate.
And that’s how these are, like those served in Picsa (Madrid) every 29th of the month, paying homage to that tradition from the Southern Cone countries of eating gnocchi that day; occasion in which they make an exception to prepare something other than their delicious starters and their strong and fantastic thick crust pizzas but very well worked, with top quality ingredients.
These gnocchi with tomato and meatballs clearly seek to pay homage to their own, with a homemade tomato sauce that is also undoubtedly key, just like those meatballs of good meat fried at the right point to be juicy but well cooked. The recipe is made up of several preparations but it perfectly reflects what is 100% home cooking, with wonderful results that are undoubtedly worth it.
According to the Spanish Nutrition Foundation: “The tomato is composed mainly of water and its main macronutrient is carbohydrates. Vitamins include vitamin A content, basically in the form of provitamin A and vitamin C carotenoids. A serving of tomato covers 61% of the recommended intakes of vitamin C for the study population.
Among the non-provitamin A carotenoids are lycopenes, the amount of which depends on the cultivar (much higher in the “pear type”), the degree of maturity (higher in the ripe ones) and the way of cultivation and ripening (higher in those grown in the open air and matured on the plant).