Tomato Basil Gnocchi Pasta

Tomato Basil Gnocchi has become my favorite way to turn a weekend at home into something memorable. Making pillowy gnocchi from scratch feels like magic once you taste the finished dish tossed in a quick bright tomato basil sauce and finished with plenty of parmesan.

I was hesitant the first time I tried homemade gnocchi but I promise if you have ever wanted to feel like an Italian grandma for the day this is your best bet. Now even my partner requests this for every birthday.

Ingredients

• Russet potatoes use starchy potatoes for light and fluffy gnocchi look for firm potatoes with unblemished skin
• All purpose flour binds the dough and adds chew start with less then add more if needed a fresh new bag works best
• Large egg holds the gnocchi together select a free range egg for color and flavor
• Salt brings out potato flavor choose kosher or sea salt if possible
• Nutmeg optional adds warmth and a tiny bit goes a long way use freshly grated if you can
• Olive oil starts the sauce and gives a silky touch extra virgin has the purest taste
• Yellow onion gives natural sweetness and depth choose one that feels heavy for its size with dry skin
• Garlic awakens the sauce mince it fine for best results avoid old or sprouted cloves
• San Marzano tomatoes the gold standard for low acid tomato flavor buy whole or crushed look for DOP or product of Italy
• Fresh basil the essential herb for true flavor buy bright fragrant leaves and store them dry with stems in water
• Granulated sugar optional balances any excess tomato acidity use sparingly
• Black pepper and red pepper flakes finish the sauce with a touch of heat grind fresh black pepper for real pop
• Freshly grated Parmesan gives a final salty touch grate your own for best melt and flavor

Step-by-Step Instructions

Boil and Rice the Potatoes:

Wash and peel russet potatoes then cut them into even chunks Boil in salted water until just fork tender around 20 minutes Drain well and rice or mash while still warm to remove all lumps and let the steam escape for drier potatoes

Make the Gnocchi Dough:

Pile potatoes on a floured work surface Sprinkle with salt and nutmeg if using Pour over lightly beaten egg and scatter about one third of the flour Gently fold everything together adding more flour only as needed until a soft non sticky dough forms Handle as little as possible for tender gnocchi

Shape and Cut Gnocchi:

Pat dough into a flat disk then cut into sections Roll each section into a rope about the diameter of your thumb Use a bench scraper or knife to cut small pillows Arrange on a floured tray keeping pieces separate to avoid sticking

Shape with the Fork:

Optional but classic Gently roll each gnocchi over the back of a fork or a gnocchi board to create ridges These help the sauce cling to the gnocchi

Make the Tomato Basil Sauce:

Heat olive oil in a large skillet on medium Add the finely chopped onion and cook low and slow ten minutes until golden and sweet Stir in garlic and cook just until fragrant about one minute

Simmer the Tomatoes:

Pour in crushed San Marzano tomatoes along with sugar if using Season with salt and pepper Add a pinch of red pepper flakes if you like a touch of heat Let the sauce bubble away for fifteen to twenty minutes until thickened and flavorful

Cook the Gnocchi:

While sauce simmers bring a big pot of salted water to a rolling boil Add gnocchi in batches Do not crowd the pot Once they float to the surface they are done Remove with a slotted spoon and transfer directly to the simmering tomato sauce

Finish and Serve:

Toss gnocchi gently with the sauce and most of the fresh basil off the heat Spoon into warm bowls Top with plenty of grated parmesan and more basil Enjoy right away for best texture

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I am always amazed at how just fresh basil turns the kitchen fragrant in seconds I remember making this recipe last summer with my niece sprinkling parmesan everywhere and it still makes us laugh

Storage tips

Leftover gnocchi with sauce can be stored in a sealed container in the fridge for up to two days To reheat add a splash of water and warm gently on the stove Microwave works too but go slowly to avoid uneven heating Gnocchi do not freeze well after cooking though the raw shaped pillows can be frozen on a tray and bagged for up to one month

Ingredient substitutions

If San Marzano tomatoes are out of reach any high quality canned whole tomatoes can be used Try Yukon Gold potatoes for a creamier texture Gluten free all purpose flour works well but mix gently so the dough does not toughen For dairy free use a plant based parmesan or omit the cheese

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Serving suggestions

Tomato Basil Gnocchi shines as a main dish with just a loaf of crusty bread and a plain green salad For a heartier meal serve chicken or shrimp on the side A glass of dry white wine works wonders alongside bring out those fresh basil notes

Cultural context

Gnocchi date all the way back to Roman times with endless regional variations Throughout Northern Italy they are made as a Sunday treat and for holidays The tomato basil topping is a modern nod to central Italian gardens where basil and ripe tomatoes spill over counters by August

Common Recipe Questions

→ What type of potato works best?

Russet or Idaho potatoes are ideal, as their high starch content creates light, fluffy gnocchi.

→ How can I prevent sticky gnocchi dough?

Add flour gradually, just until the dough holds together. Too much flour makes gnocchi dense, not pillowy.

→ Why use San Marzano tomatoes for the sauce?

San Marzano tomatoes are naturally sweet and low in acidity, resulting in a smoother, more balanced sauce.

→ What is the purpose of egg in the dough?

Egg acts as a binder, helping gnocchi hold shape during boiling and keeping them tender.

→ Can gnocchi be prepared in advance?

Yes, they can be made ahead and refrigerated or frozen. Cook from frozen, adding a minute to boiling time.

→ How should the sauce be finished?

Stir in fresh basil at the end for aroma, and top with Parmesan before serving for a savory touch.