Bookmark
Turning lazy weekends into something special, I keep coming back to Tomato Basil Gnocchi. Whipping up fluffy gnocchi by hand just blows my mind once I get to toss them in that zippy homemade tomato basil sauce crowned with loads of parmesan.
I totally second-guessed myself the first go at making gnocchi at home but honestly, pretending to be a nonna for the afternoon just hits different. Now my partner demands it for birthday dinners every year.
Tasty Ingredients
- Yellow onion gives that natural sweet kick and richer taste, pick one that feels heavy and has dry skin
- Granulated sugar totally optional, fixes super tangy tomatoes if needed, just a pinch does the job
- Russet potatoes stick with these as the starch keeps the gnocchi soft and airy, look for those with smooth skin and no squishy bits
- San Marzano tomatoes go for these for that sweet almost low-acid zing, canned whole or crushed, marked from Italy is gold
- All purpose flour holds the dough together and adds a bit of bite, start small and add more, fresh flour helps big time
- Freshly grated Parmesan rounds things off with saltiness, grating it yourself really makes it melt and taste better
- Fresh basil can't skip it for that punchy flavor, keep the stems in water and leaves dry, grab the brightest bunch you find
- Nutmeg only if you're feeling it, just a smidge brings warmth, fresh is best if you want max flavor
- Black pepper and red pepper flakes wraps up the sauce with a bit of pep, crack the black pepper fresh if you can
- Salt cranks up those potato flavors, try for kosher or sea salt
- Large egg keeps it all together, a free range one brings better color and taste
- Garlic wakes up the sauce, chop tiny for best bite, steer clear of any shriveled or sprouting ones
- Olive oil starts off your sauce silky, pick extra virgin for that smooth real-deal taste
Super Simple Steps
- Finish and Enjoy
- Gently mix the gnocchi with nearly all the basil and the sauce with the heat off. Dish up into your favorite bowls and cover with parmesan and another basil sprinkle. Dig in while it’s hot for softest texture.
- Boil and Mash Potatoes
- Peel and chop the russet potatoes. Boil until barely soft, about 20 minutes in salty water. Drain, then run them through a ricer or mash well while warm so steam leaves and they don’t get soggy.
- Shape with a Fork
- Classic move but up to you: take each gnocchi pillow and lightly roll it down a fork or board, making grooves so the sauce sticks better.
- Start the Tomato Basil Sauce
- Heat the olive oil over medium in a big pan. Drop in the chopped onion and sauté for around ten minutes, keeping it at a gentle sizzle till it’s golden and sweet. Mix in garlic and cook a minute until it smells amazing.
- Simmer the Tomatoes
- Ditch the tomatoes into the pan with some salt and pepper, plus a dash of sugar if you want. Red pepper flakes go in for spice. Let it bubble away fifteen to twenty minutes till thick and tasty.
- Build the Gnocchi Dough
- Pour your potatoes onto a dusted counter, sprinkle salt and nutmeg on if you want, pour your lightly whisked egg over and dump about a third of the flour. Gently fold together, adding flour only if it’s sticky. Try not to fuss too much so your gnocchi stays squishy-light.
- Roll and Slice Gnocchi
- Flatten the dough, cut into hunks, roll each into a thick rope, then slice into small cushions with a butter knife or scraper. Lay on a flour-dusted tray, spaced out so they don’t all clump together.
- Cook the Gnocchi
- Get a large pot of salted water rolling. Toss in a few gnocchi at a time (don’t crowd them). Once they pop to the top, scoop them up with a slotted spoon and send them right to your simmering tomato sauce.
Bookmark
The way one batch of fresh basil can make a place smell unreal blows my mind every time. Last summer, my niece and I went wild with the parmesan topping, and telling that story still cracks us up.
Keeping it Fresh
Got leftovers with sauce? Stash them covered in your fridge for two days max. When reheating, add a dab of water and warm gently on the stove. You can microwave but keep it slow so it heats evenly. Cooked gnocchi don’t freeze well, but freeze the raw ones on a tray first, then toss in a bag for up to a month.
Swap-ins and Fixes
Can’t score San Marzano tomatoes? Use great whole canned tomatoes. Yukon Golds will give you a creamier bite. Gluten-free all-purpose flour holds up if you stir gently. Skip parmesan or go with the plant-based kind if you want it dairy-free.
Bookmark
Serving ideas
This Tomato Basil Gnocchi totally works as the main event with some crunchy bread and a basic green salad. For a bigger dinner, add chicken or shrimp. Try a crisp glass of white wine—the basil flavors really pop with it.
Tradition and Roots
People have been eating gnocchi since Roman days with different styles depending on where you are in Italy. Across the north, families fix them for Sundays and holidays. The tomato basil topping brings in the modern vibe, with gardens in central Italy loaded with basil and ripe tomatoes every summer.
Frequently Asked Questions About Recipes
- → Which kind of potato is the way to go?
Grab Russet or Idaho potatoes. They're starchy, so your gnocchi come out airy and soft instead of gluey.
- → Any tricks to dodge sticky gnocchi dough?
Work in flour slowly and stop once it comes together. Go overboard and you’ll get heavy gnocchi, not fluffy ones.
- → Why pick San Marzano tomatoes for the sauce?
Because they’re sweet and not too tangy, so your sauce turns out smooth and mellow, not sharp.
- → Why toss an egg into the dough?
The egg keeps everything sticking together as it simmers in hot water, so your gnocchi stay soft instead of falling apart.
- → Is it cool to prep gnocchi ahead of time?
Totally. Pop them in the fridge or freezer till you need them. Boil straight from frozen and just give it an extra minute.
- → What’s the last step with the sauce?
Basil goes in last for a fresh kick, then a sprinkle of Parmesan right before you eat for extra flavor.