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.