Description
A comforting homemade Tomato Gnocchi dish featuring soft potato dumplings in a rich tomato sauce, perfect for family gatherings.
Ingredients
Scale
- 2 pounds starchy potatoes (Russet or Yukon Gold)
- 2 cups all-purpose flour
- 1 egg
- 1 teaspoon salt
- 4 cups fresh ripe tomatoes or canned San Marzano tomatoes
- 3 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- Fresh basil and parsley, to taste
- ½ cup Parmigiano-Reggiano or Pecorino Romano cheese
Instructions
- Cook the Potatoes: Boil whole, unpeeled potatoes in salted water until fork-tender, about 30 minutes. Drain, cool slightly, and peel.
- Make the Dough: Pass the peeled potatoes through a ricer or mash until smooth. Form a well in the center and add flour, egg, and salt. Gently mix until a soft dough forms.
- Shape the Gnocchi: Divide the dough into pieces, roll into logs about ½ inch thick, and cut into 1-inch pieces. Press each piece with a fork to shape.
- Cook the Gnocchi: Boil salted water, add gnocchi in batches, cooking until they float, usually under two minutes. Use a slotted spoon to transfer.
- Prepare the Sauce: In a skillet, heat olive oil, sauté garlic until fragrant, add tomatoes, and cook until saucy. Season with salt, pepper, and herbs.
- Combine and Serve: Toss cooked gnocchi in the sauce. Serve warm, garnished with cheese and fresh herbs.
Notes
For variations, try adding sautéed spinach, different sauces, or topping with additional cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: gnocchi, tomato, Italian, vegetarian, comfort food, family recipe