Gnocchi with Tomato and Basil Sauce – Easy Homemade Potato Gnocchi Recipe

The idea for this gnocchi recipe started with a few fresh vegetables I received from the countryside: tomatoes from the garden and freshly dug potatoes. I had also been craving fresh basil for a while, so I bought a little basil plant that had been filling my kitchen with its wonderful aroma for a few days. Everything just came together for this homemade gnocchi with tomato and basil sauce recipe. 😀

I have made gnocchi before, so this wasn’t my first time. This time, though, I was hoping to finally have the special tool for shaping gnocchi. Unfortunately, I couldn’t find one in stock at KitchenShop, so I used a fork again. Hopefully, I’ll find one by the next time I make gnocchi. 😄

If you’ve never made homemade gnocchi before, don’t let the idea intimidate you. The dough is actually quite simple to make, and you don’t necessarily need a special tool for shaping the gnocchi. A fork works perfectly well.

The result? Soft and fluffy potato gnocchi served with a simple tomato sauce flavored with fresh basil and a little chilli. It’s the kind of simple recipe made with just a few ingredients, but it tastes so much better when the tomatoes are fresh and perfectly ripe.

What Are Gnocchi?

Gnocchi are a type of Italian pasta traditionally made with potatoes and flour. The dough comes together quickly, then it is rolled into thin ropes, cut into small pieces and shaped as desired. I used a fork to create the characteristic ridges, which also help the sauce cling to the gnocchi.

Tips for Light and Fluffy Homemade Gnocchi

Don’t add too much flour. The dough should be soft and easy to shape. If you add too much flour, the gnocchi can turn out dense and chewy instead of light and fluffy.

Boil the potatoes with the skin on. This helps prevent the potatoes from absorbing too much water, so you’ll need less flour when making the dough.

Don’t overwork the dough. Knead it only until the ingredients come together and the dough can be shaped. The more you work it, the more elastic the gnocchi can become, which can make them less fluffy.

Don’t worry if your gnocchi aren’t perfectly uniform. Roll the dough into ropes, cut them into similarly sized pieces and run each piece over a fork to create the characteristic ridges.

Don’t skip the ridges. Besides making the gnocchi look great, the ridges help the sauce cling to each piece.

Use enough salt in the cooking water. Add the gnocchi to boiling water and cook them until they float to the surface.

Cook the gnocchi in batches if necessary. This will prevent them from sticking together and make them easier to remove from the water.

Serve them immediately after cooking. Toss the gnocchi with the sauce while they are still hot so the sauce coats them nicely.

Serving Ideas

In this recipe, the homemade gnocchi are served with a simple sauce made with fresh tomatoes, basil and a little chilli, but gnocchi are incredibly versatile and can be paired with many other sauces and dishes.

One classic option is brown butter and sage sauce. Melted butter and fresh sage work beautifully with the soft texture of gnocchi, and adding a little Parmesan at the end makes the dish even more delicious.

You can also serve them with basil pesto for a quick and flavorful meal. Simply toss the cooked gnocchi with pesto and a little Parmesan, and dinner is ready.

Gnocchi don’t necessarily have to be the main course. You can also serve them as a side dish, instead of potatoes, rice or other traditional side dishes. They pair especially well with meat or vegetable-based main courses.

Once you’ve learned how to make homemade gnocchi, you have a versatile base that you can adapt depending on what you have in the fridge and what you’re craving that day.

Frequently Asked Questions About Homemade Gnocchi

Why are my gnocchi tough?

The most common reasons are using too much flour or overworking the dough. For light and fluffy gnocchi, work the dough as little as possible and avoid adding more flour than necessary.

Do I need a special tool to shape gnocchi?

No. A dedicated gnocchi board can make the process easier, but it isn’t essential. A fork works very well too, which is exactly what I used for this recipe.

How do you know when gnocchi are cooked?

Place the gnocchi in boiling water. As they cook, they will gradually rise to the surface. Once they float, they are ready and can be removed with a slotted spoon.

Can you freeze homemade gnocchi?

Yes. You can freeze homemade gnocchi before cooking them. Arrange the uncooked gnocchi in a single layer on a lightly floured tray, freeze them, then transfer them to a container or freezer bag. When you’re ready to cook them, add them directly to boiling water while still frozen. There is no need to thaw them first.

If you enjoy homemade pasta, you should also try my Spinach and Feta Ravioli recipe.

Gnocchi with Tomato and Basil Sauce – Easy Homemade Potato Gnocchi Recipe

Recipe by Loredana Arion

Servings

2

servings

Prep time

25

minutes

Cooking time

45

minutes

Calories per serving

358

kcal

Homemade gnocchi, soft and fluffy, served with a flavorful sauce made with fresh tomatoes, basil, and a touch of chilli. A simple and delicious recipe.

Ingredients

• For the gnocchi

• 250 g potatoes (2 medium-sized potatoes)

• 50 g flour + 10 g for the work surface

• 1 pinch of ground nutmeg, optional

• 1 pinch of salt

• For the tomato sauce

• 500 g fresh tomatoes

• 1/2 teaspoon sweet paprika

• salt, pepper to taste

• 2 tablespoons olive oil

• 1 garlic clove

• 2 g sugar

• a few fresh basil leaves

• chili flakes, optional

• For garnish

• Parmesan shavings

• fresh basil

Directions

• Gnocchi
• Boil the potatoes in their skins, in salted water, until fully tender.
• Peel the potatoes while still warm and mash them finely, with no large lumps remaining. I used a potato masher for this.
• On the work surface, place the flour, salt, and nutmeg (if using). Add the potatoes on top and, using a dough knife, mix until the flour is incorporated into the potatoes.
• Knead by hand until you get a soft, even dough. Avoid over-kneading.
• Divide the dough into two equal parts and shape them into thin ropes with your hands.
• Cut the ropes into small pieces of similar size (about 2 cm).
• Shape the gnocchi using a fork, gently pressing each piece of dough to form the characteristic ridges.
• Bring salted water to a boil in a large pot.
• Add the gnocchi to the boiling water in batches, to avoid overcrowding.
• Boil until they rise to the surface, then remove with a slotted spoon and transfer to a bowl.
• Tomato Sauce
• Score the tomatoes on the side opposite the stem, making a shallow X-shaped cut.
• Bring water to a boil, and once it starts boiling, add the tomatoes and let them sit for about 30–60 seconds, until the skin starts to loosen.
• Remove the tomatoes from the boiling water and transfer them immediately into a bowl of cold water. Once cooled, remove the skin and core.
• Cut the tomatoes into pieces and keep them together with any juice they release.
• Heat the olive oil in a pan, then add the garlic clove and let it infuse the oil briefly.
• Add the tomatoes, sweet paprika, sugar, salt, and pepper. Add the chili flakes if you’d like a slightly spicy sauce.
• Cook the sauce over medium heat for 20–30 minutes, stirring occasionally, until the tomatoes soften and the sauce reduces and thickens.
• Add the fresh basil leaves toward the end and let the sauce simmer for a few more minutes to develop flavor.
• Assembly
• Add the boiled gnocchi to the tomato sauce and gently toss so the sauce coats them evenly.
• Transfer the gnocchi to plates and garnish with Parmesan shavings and fresh basil leaves.
• Serve immediately while still warm.

Notes

• Nutritional values are estimated and do not include the Parmesan on top.
• Cooking time includes the time needed to boil the potatoes.

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