Recipes

Gnocchi with Tomato Sauce

Experience the comfort of homemade gnocchi smothered in a rich, flavorful tomato sauce. These soft, pillowy dumplings are the perfect vehicle for the sauce's tangy and savory notes, with a hint of garlic and basil to enhance the overall taste. Finished with a sprinkle of Parmesan, this dish is a delightful meal for any occasion.
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30m 20m 2 31

Ingredients

  • salt (1 teaspoon)
  • olive oil (2 tablespoon)
  • minced garlic (2 cloves)
  • canned crushed tomatoes (400 grams) - about one can
  • fresh, chopped basil leaves (4 ) - plus extra for garnishing
  • grated parmesan cheese (2 tablespoon) - for serving
  • large egg (1 ) - beaten
  • peeled russet potatoes (400 grams) - about 2 medium-sized potatoes
  • all-purpose flour (100 grams) - plus extra for dusting
  • sugar (1 teaspoon) - to balance acidity

Instructions

Prepare the Potatoes

  • Boil the potatoes in salted water until tender, about 15 minutes. Drain and let sit until cool enough to handle.
  • Peel the potatoes and pass them through a ricer or mash thoroughly.

Make the Gnocchi Dough

  • Combine the mashed potatoes, flour, beaten egg, and salt in a bowl. Mix gently until forming a soft dough.
  • Lightly flour a clean surface and knead the dough briefly just until smooth and cohesive.

Shape the Gnocchi

  • Divide the dough into four equal parts. Roll each into a log about 1/2 inch thick.
  • Cut the logs into 1-inch pieces, rolling each piece over a fork to create ridges if desired.

Cook the Gnocchi

  • Bring a large pot of salted water to boil.
  • Drop gnocchi into the pot and cook until they rise to the surface, about 2-3 minutes. Use a slotted spoon to transfer them to a plate.

Prepare the Tomato Sauce

  • Heat olive oil in a saucepan over medium heat. Add minced garlic and sauté for 1 minute.
  • Add crushed tomatoes, sugar, and chopped basil. Season with salt. Simmer the sauce for about 10 minutes.

Combine and Serve

  • Add cooked gnocchi to the sauce, tossing gently to coat.
  • Serve hot, garnished with grated Parmesan and fresh basil leaves.

Tips

  • Ensure your potatoes are completely cool before mashing for the best dough texture.
  • Use the least amount of flour possible to achieve a light, non-sticky dough.
  • If the dough is sticky, lightly dust it with more flour, rather than kneading excessively.
  • If desired, add red pepper flakes to the tomato sauce for a spicy kick.
  • Experiment with other herbs like oregano or thyme in the sauce for varied flavor profiles.