Gnocchi with Tomato Sauce
Transform your kitchen into an Italian trattoria with this comforting Gnocchi with Tomato Sauce recipe, a perfect marriage of pillowy potato dumplings and a rich, aromatic tomato basil sauce. Featuring fluffy homemade gnocchi crafted from Russet or Yukon Gold potatoes, this dish highlights the art of simplicity with a sauce made from crushed tomatoes, garlic, and fresh basil simmered to perfection. Finished with a sprinkle of Parmesan cheese, each bite is a burst of rustic Italian flavor. Ready in under 90 minutes, this recipe is an excellent option for weeknight dinners or special occasions when you want to impress with authentic Italian cuisine. Make this classic dish your go-to for wholesome comfort food!
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Recipe Information
Ingredients
- 2 large Potatoes (Russet or Yukon Gold)
- 1.5 cups All-purpose flour
- 1 teaspoon Salt
- 1 large Egg
- 2 tablespoons Olive oil
- 3 Garlic cloves
- 28 ounces Canned crushed tomatoes
- 10 Fresh basil leaves
- 0.5 teaspoon Black pepper
- 0.5 cup Parmesan cheese, grated
Instructions
Boil the potatoes in their skins in salted water for about 20 minutes until tender.
Drain the potatoes and let them cool slightly, then peel them while warm and pass through a potato ricer or mash them until smooth.
Place the riced potatoes on a clean work surface, add 1 teaspoon of salt, and gradually mix in flour, starting with 1 cup.
Make a well in the center of the potatoes and add the beaten egg. Gently mix to form a soft dough, adding more flour as needed until it no longer sticks to your hands.
Divide the dough into four pieces and roll each into a long rope, about 3/4 inch thick. Cut ropes into 1-inch pieces to form gnocchi.
Bring a large pot of salted water to a boil.
In a large pan, heat olive oil over medium heat. Add minced garlic and saute until fragrant, about 1 minute.
Add crushed tomatoes, salt, and black pepper, and simmer for 15-20 minutes until slightly thickened.
Stir in fresh basil leaves and let them wilt into the sauce. Remove from heat and keep warm.
Add the gnocchi to the boiling water in batches. Cook until they float to the top, about 2-3 minutes, then remove with a slotted spoon.
Add cooked gnocchi to the tomato sauce and gently toss to coat.
Serve immediately, garnished with grated Parmesan cheese.
Nutrition Facts
Calories |
483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.7 g | 15% | |
| Saturated Fat | 3.7 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 933 mg | 41% | |
| Total Carbohydrate | 79.4 g | 29% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 8.9 g | ||
| Protein | 15.9 g | 32% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 192 mg | 15% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1170 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
