GNOCCHI IN TOMATO SAUCE

Soft Potato Pillows in a Rich Italian Tomato Sauce

Nothing says comfort like a warm plate of Gnocchi in Tomato Sauce — tender potato dumplings coated in a velvety, flavorful tomato sauce.

This simple yet satisfying dish is a staple of Italian home cooking, often prepared on Sundays with family gathered around the table.

The gnocchi are light and fluffy, while the tomato sauce — simmered with garlic, basil, and a touch of Parmigiano Reggiano — brings all the traditional Italian flavors together in every bite.

🕒 Cooking Time

• Prep time: 25 minutes

• Cook time: 30 minutes

• Total time: 55 minutes

🍽️ Servings

• Serves 4 people

🥔 Ingredients

For the Gnocchi:

• 2 lbs (900 g) russet potatoes

• 1 ½ cups (200 g) all-purpose flour (plus extra for dusting)

• 1 egg

• 1 tsp salt

For the Tomato Sauce:

• 3 tbsp extra-virgin olive oil

• 2 garlic cloves, minced

• 1 small onion, finely chopped

• 1 can (14 oz / 400 g) crushed tomatoes

• 6–8 cherry tomatoes (optional)

• Fresh basil leaves

• Salt and pepper, to taste

• ¼ cup freshly grated Parmigiano Reggiano

👩‍🍳 Instructions

1. Prepare the Gnocchi

1. Boil the potatoes (whole, skin on) until tender, about 20 minutes.

2. Drain, peel, and mash them while still warm. Spread them on a clean surface to let excess steam escape.

3. Add the flour, salt, and egg. Gently knead until a soft dough forms — it should be smooth but not sticky.

4. Cut the dough into 4 pieces. Roll each into a rope about ¾ inch thick, then cut into bite-sized pieces.

5. Optional: Roll each piece over a fork to create ridges for holding the sauce.

2. Cook the Sauce

1. Heat olive oil in a large pan over medium heat.

2. Add garlic and onion, sauté until fragrant and golden.

3. Stir in crushed tomatoes and cherry tomatoes, season with salt and pepper, and add fresh basil.

4. Simmer uncovered for about 15–20 minutes, stirring occasionally until thickened.

3. Cook and Combine

1. Bring a large pot of salted water to a boil.

2. Drop in the gnocchi in batches — they’re ready when they float to the surface (about 2 minutes).

3. Remove with a slotted spoon and transfer directly to the tomato sauce.

4. Gently toss to coat, adding a splash of cooking water if needed.

5. Serve hot with grated Parmigiano Reggiano and fresh basil.

💡 Tips & Tricks

• Use starchy potatoes (like russet or Yukon Gold) for fluffier gnocchi.

• Don’t overwork the dough — too much kneading makes gnocchi dense.

• For extra flavor, finish the dish with a drizzle of extra-virgin olive oil or a bit of melted butter before serving.

🧮 Nutritional Facts (per serving)

GNOCCHI IN TOMATO SAUCE

The gnocchi are light and fluffy, while the tomato sauce — simmered with garlic, basil, and a touch of Parmigiano Reggiano — brings all the traditional Italian flavors together in every bite.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Course Italian Sauce

Cuisine Italian

Servings 4

Notes

Ingredients

For the Gnocchi:

• 2 lbs (900 g) russet potatoes
• 1 ½ cups (200 g) all-purpose flour (plus extra for dusting)
• 1 egg
• 1 tsp salt

For the Tomato Sauce:

• 3 tbsp extra-virgin olive oil
• 2 garlic cloves, minced
• 1 small onion, finely chopped
• 1 can (14 oz / 400 g) crushed tomatoes
• 6–8 cherry tomatoes (optional)
• Fresh basil leaves
• Salt and pepper, to taste
• ¼ cup freshly grated Parmigiano Reggiano

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👩‍🍳 Instructions

1. Prepare the Gnocchi

1. Boil the potatoes (whole, skin on) until tender, about 20 minutes.
2. Drain, peel, and mash them while still warm. Spread them on a clean surface to let excess steam escape.
3. Add the flour, salt, and egg. Gently knead until a soft dough forms — it should be smooth but not sticky.
4. Cut the dough into 4 pieces. Roll each into a rope about ¾ inch thick, then cut into bite-sized pieces.
5. Optional: Roll each piece over a fork to create ridges for holding the sauce.

2. Cook the Sauce

1. Heat olive oil in a large pan over medium heat.
2. Add garlic and onion, sauté until fragrant and golden.
3. Stir in crushed tomatoes and cherry tomatoes, season with salt and pepper, and add fresh basil.
4. Simmer uncovered for about 15–20 minutes, stirring occasionally until thickened.

3. Cook and Combine

1. Bring a large pot of salted water to a boil.
2. Drop in the gnocchi in batches — they’re ready when they float to the surface (about 2 minutes).
3. Remove with a slotted spoon and transfer directly to the tomato sauce.
4. Gently toss to coat, adding a splash of cooking water if needed.
5. Serve hot with grated Parmigiano Reggiano and fresh basil.

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💡 Tips & Tricks

• Use starchy potatoes (like russet or Yukon Gold) for fluffier gnocchi.
• Don’t overwork the dough — too much kneading makes gnocchi dense.
• For extra flavor, finish the dish with a drizzle of extra-virgin olive oil or a bit of melted butter before serving.

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