Tomato Basil Gnocchi (Printer-Friendly Layout)
Plush potato gnocchi with tomato basil goodness, covered with Parmesan for that filling, cozy touch.
# Ingredients You'll Need:
→ For Gnocchi
01 -
Pinch of ground nutmeg (if you like)
02 -
1 teaspoon fine salt
03 -
1 large egg, beaten
04 -
180-200 g regular flour, plus some extra for dusting
05 -
900 g Russet potatoes, peeled
→ For Tomato Basil Sauce
06 -
Pinch of red pepper flakes (if you want)
07 -
Freshly ground black pepper, to taste
08 -
Salt, to taste
09 -
1 teaspoon regular sugar (if needed)
10 -
0.5 cup fresh basil leaves, cut up, plus extra for topping
11 -
800 g crushed San Marzano tomatoes
12 -
3 garlic cloves, chopped
13 -
1 medium yellow onion, diced up
14 -
2 tablespoons extra virgin olive oil
→ To Serve
15 -
Freshly grated Parmesan cheese
# Step-by-Step Instructions:
01 -
After you’ve boiled and drained the potatoes, let them sit and steam out so they’re just cool enough to touch. You want them to dry out a bit for lighter gnocchi.
02 -
Once the potatoes are still warm but no longer hot, mash them really well or use a potato ricer. Spread it all out on your counter to let more steam float away.
03 -
Sprinkle all the flour over the potatoes, add salt and nutmeg if you like, then make a little dip in the middle. Crack in the egg and mix the whole thing gently with your hands, folding it in. Just mix till it comes together and stop—don’t knead too much!
04 -
Cut your dough into 4 pieces. Roll each bit into a rope as thick as your thumb on a floured surface, then chop the ropes into small chunks—about the size of a chestnut. Sprinkle them with flour so they don’t stick. If you’re feeling fancy, roll them off a fork for grooves.
05 -
Bring a big pot of salted water to a gentle boil. Pop in the gnocchi, working in a few batches. When they float, they’re ready—takes about 2–3 minutes. Scoop them out with a slotted spoon onto a plate.
06 -
Start the sauce while the potatoes boil or while shaping. Warm olive oil in a pan on medium. Add onions and cook till soft, about 5-7 minutes, then stir in garlic for a minute. Dump in the tomatoes, season with salt, pepper, and sugar if you like. Let it simmer 15-20 minutes and stir it now and then. Add your basil (and chilies, if using) to finish it off during the last couple minutes.
07 -
Gently add the boiled gnocchi to your pan of warm sauce. Toss until everything is covered. Let it all heat up, another minute or two.
08 -
Dish out hot gnocchi, scatter over more fresh basil and a generous shower of Parmesan cheese.
# Extra Tips and Tricks:
01 -
To get soft, pillowy gnocchi, go with starchy potatoes and don’t handle the dough too much. Letting the hot mash sit and dry really helps make them light.
02 -
You can freeze uncooked gnocchi flat on a tray first, then keep in a freezer bag for a fast dinner later.