Tomato Basil Gnocchi Pasta (Print-Friendly Version)
Soft potato gnocchi with a fragrant tomato basil sauce, topped with Parmesan for a hearty, satisfying meal.
# What You'll Need:
→ For the Gnocchi
01 -
900 g Russet potatoes, peeled
02 -
180-200 g all-purpose flour, plus extra for dusting
03 -
1 large egg, lightly beaten
04 -
1 teaspoon fine salt
05 -
Pinch of ground nutmeg (optional)
→ For the Tomato Basil Sauce
06 -
2 tablespoons extra virgin olive oil
07 -
1 medium yellow onion, finely chopped
08 -
3 cloves garlic, minced
09 -
800 g crushed San Marzano tomatoes
10 -
0.5 cup fresh basil leaves, chiffonade, plus more for garnish
11 -
1 teaspoon granulated sugar (optional)
12 -
Salt, to taste
13 -
Freshly ground black pepper, to taste
14 -
Pinch of red pepper flakes (optional)
→ For Serving
15 -
Freshly grated Parmesan cheese
# How to Make It:
01 -
Place the peeled potatoes in a large pot, cover with cold water, add a generous pinch of salt, and bring to a boil. Simmer until easily pierced with a fork, about 20-25 minutes. Drain and let steam dry until just cool enough to handle.
02 -
While the potatoes are still warm but not hot, pass them through a potato ricer or mash thoroughly until smooth. Spread on a clean work surface to allow steam to escape and excess moisture to evaporate.
03 -
Sprinkle the flour evenly over the potatoes, add the salt and a pinch of nutmeg if using, and make a well in the centre. Add the beaten egg and gently incorporate the mixture with your hands, pressing and folding until a soft dough forms. Avoid overworking; stop when just combined.
04 -
Divide the dough into 4 portions. Roll each into a rope about 1.5 cm thick on a lightly floured surface. Cut into bite-sized pieces, about 2 cm each. Dust lightly with flour to prevent sticking. Optionally, roll each piece along the tines of a fork for traditional grooves.
05 -
Bring a large pot of salted water to a gentle boil. Working in batches, drop gnocchi into the water; cook until they float to the surface, about 2 to 3 minutes. Remove with a slotted spoon and transfer to a platter.
06 -
While the potatoes are boiling or gnocchi are being shaped, heat olive oil in a large sauté pan over medium heat. Add the chopped onion and cook until soft and translucent, 5-7 minutes. Stir in the minced garlic and cook for 1 minute until fragrant. Pour in crushed tomatoes, season with salt, pepper, and sugar if using. Simmer 15-20 minutes, stirring occasionally. Add basil and a pinch of red pepper flakes if desired during the last 2 minutes of simmering.
07 -
Gently toss the cooked gnocchi with the warm tomato basil sauce in the pan, ensuring each piece is coated. Heat through for 1-2 minutes.
08 -
Serve the gnocchi hot, garnished with additional fresh basil and freshly grated Parmesan cheese.
# Additional Tips:
01 -
For tender gnocchi, use starchy potatoes and avoid overworking the dough. Letting the mashed potatoes steam dry ensures a lighter texture.
02 -
Gnocchi can be frozen before boiling on a baking tray, then transferred to a freezer bag for quick future meals.